Trim the fat from the serrano ham and fry it for a moment in a large pan. Set aside. Add in the olive oil and onions, reducing the heat slightly and cooking until the onions are soft. Shred the ham into large pieces and add it back to the pan.

Add the paprika, wine, stock and tomato puree, bringing to a gently simmer.

Once simmering, add the chorizo and beans to the pan. Put the lid on the pan and reduce the heat, simmering for a further 10 minutes.

Add the morcilla, cover and cook for another 10 minutes.

In a frying pan, add the butter and olive oil until foaming. Add in the cabbage, but do not shake it, leaving it for about 4 minutes. Add in the garlic and toss with the cabbage. The cabbage should be dark in color on some of the edges, so cook for a few more minutes to bring out its nuttiness.

Serve topped with the sautéed cabbage and garlic, with bread on the side.