Tie the chickpeas in a net, then place in a pan with all the ingredients. Cover with water, bring to a boil and simmer gently for 90 minutes. Strain and set aside. Also set aside the chickpeas.
Cut the butifarra sausage into slices and set aside. Pack the pork ribs in vacuum packs and cook at 65ºC / 149ºF for 14 hours. Remove from the pack, bone and set aside. Cook the pigs’ trotters with the bay leaf, pepper and salt. Bone, and transfer to a rectangular mold.
Pour the Spanish olive oil into an earthenware dish and it in fry the garlic, potato, turnip and tomato. Remove the ingredients, then gently fry the rice. When well coated with olive oil, return the other ingredients to the pan as well as the cooked chickpeas. Then add twice the amount of stock as rice and bake in the oven at 185ºC / 365ºF for 23 minutes. After 15 minutes in the oven, add the pork ribs, trotters and lightly grilled butifarra sausage slices.