Clean the pata very well. Boil once and discard the water.
Boil the pata a second time with the peppercorns and bay leaf. Simmer till tender for about 3-4 hours.
Remove pata, debone and cut into 1/2 inch cubes and set aside. Skim the fat from the stock.
In a paellera or large skillet, heat olive oil and sauté garlic and onions.
Add rice and cook until it becomes opaque. Add paprika, pata and chorizo.
Pour in the stock and sprinkle the saffron over the paella. Season with salt and pepper.
Arrange the garbanzos and the red and green peppers on top and cook for 20 minutes.
Garnish with sliced hard boiled eggs.