Soak the dried beans in water overnight.
Chop up the chorizo into smaller pieces.
In a large pot, add the soaked beans, chorizo, pancetta/bacon, and ham hock.
Cover the ingredients with water, ensuring they are fully submerged. Bring to a boil, then reduce the heat to a simmer.
In a separate pan, heat the olive oil and sauté the chopped onion and minced garlic until they are soft and translucent.
Add the sautéed onion and garlic to the pot of beans and meats. Season with sweet paprika, saffron threads, salt, and pepper. Stir to combine.
Continue to simmer the mixture over low heat, stirring occasionally. Cook until the beans are tender and the meats are fully cooked, for 1.5-2 hours.
Add the morcilla sausage with around 20 minutes of cook time remaining, to prevent it from breaking up.
Remove the ham hock from the pot and cut the meat from the bone, discard the bone and return the meat back into the stew.
Serve the Fabada Asturiana in individual bowls, garnishing each portion with slices of chorizo, morcilla, ham hock meat, and the cooked beans.