Cook Real Spanish Paella That Authentic Valenciana

Ingredients

• 1 large onion, finely chopped (about 1 ½ cups / 225g)
• 2 ripe tomatoes, grated (about 1 ½ cups / 340g)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Pinch of smoked paprika
• 1.5 kg (3.3 lbs) Chicken, cut into roughly 5cm (2 in) pieces
• 500g (1.1 lbs) Rabbit, cut into roughly 5cm (2 in) pieces
• 1 cup (200g) Bomba rice (Spanish paella rice)
• 1.5 liters (6 cups) Chicken stock (preferably homemade) or water
• Pinch of saffron threads
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1 cup (140g) Green beans, trimmed and halved
• 1/2 cup (70g) Butter beans, cooked (fresh, frozen, or canned, drained and rinsed)
• Sprigs of fresh rosemary (optional, for garnish)
• Lemon wedges (for serving)