Remove the drumsticks, wings, breasts and thighs from the Whole Chicken (1). You will use the carcass for the stock.
In a pan with Olive Oil (to taste), add the chicken carcass, Onion (1), Carrot (1/2), Celery (1 stalk), Leek (1), and Salt (to taste). Fry for a few minutes.
Cover mixture with Water (1.2 liter). Cook on medium heat for about 1 hour.
In the paella pan, add the Olive Oil (to taste) and the Garlic (1 clove). When the garlic is getting dark, take it out of the pan.
Fry the various chicken pieces until they're golden brown. Don’t move the chicken a lot while frying. When it is done, take it out of the pan and reserve it for later.
Fry the Green Beans (180 gram) for around ten minutes until they get properly brown.
Turn off the heat and add the Spanish Saffron (to taste) and the Tomato (1). Cook over medium heat for a few minutes, stirring all the time.
Add the Butter Beans (1 package) and the chicken back into the pan and cook for a few more minutes.
Add the Paella Rice (600 gram), trying to distribute the same amount all around the pan.
Add the Dried Rosemary (to taste) and don’t stir the rice anymore. Taste the stock and add more salt if needed. Cook over high heat for 2-3 minutes.
Reduce heat to medium and cook until the water is evaporated, around 15 minutes.
If you want the rice crispy on the bottom, cook for 1 more minute.
Cover the rice with foil or newspaper to rest for about 10 minutes.