Pour a splash of olive oil into the paella pan. When it’s slightly hot, add the chicken and sauté over medium heat (about level 6) so it doesn’t burn. Once browned, add the green beans and stir with a wooden spoon. When ready, add the butter beans.

Let it fry for a couple of minutes. Add 1 teaspoon of sweet paprika, stir, then immediately add the garlic (finely chopped) and the crushed tomatoes. Sauté for 1 to 2 minutes.

Add 4 cups of water, then add the chicken bouillon cube. Let it simmer until the liquid reduces by about two finger-widths. Sprinkle the rice evenly over the pan. Cook over medium-high heat (about level 7). When the rice starts to show, lower the heat to low (level 3 or 4) so it finishes cooking without burning. Remove from heat, cover with newspaper, and let rest. Serve with a slice of lemon. Delicious!