How to cook
Prepare all the products by cleaning and chopping the green beans in bulk and garlic into small pieces. The meat should be in pieces, so it is easiest to ask them to cut it in the butcher's shop, because there are bones that are much harder to cut at home. If you do decide to do so, keep in mind that you should be careful not to break the bone, as small sharp pieces would spread in the paella, which won't be pleasant when being consumed. We're using rabbit and chicken meat with bones because it is more tender.
Heat olive oil and fry the minced meat in it. Add the garlic and grated tomatoes and stir for a minute or two.
Pour the broth (preferably hot) and simmer over medium heat for 20 minutes.
Add the green beans, artichoke, as much salt and saffron as you like and after a few minutes - the bomba rice. Boil it for 30 minutes or until it completely absorbs the liquid. Halfway through this time, reduce to low heat. Even if it burns slightly on the bottom, do not stir! Paella is not stirred and the burnt crust on the bottom is loved by all Spaniards, who are always fighting over it.
At the end of cooking, add the boiled large white beans.
Leave the finished dish to stand for 10 minutes covered with a towel and then serve it. Garnish it with lemon (cut into quarters).
Note: For these quantities and such a large paella, it would be difficult to prepare it on a stove, but only on fire or gas using a special paella device. It would be best with the real technology for the preparation of this dish, but since it is difficult to find in some places, it can be baked in an oven.