Real paella requires a special frying pan. If you don't have one, you can cook paella on a thick metal sheet with raised edges.
Peel and mince the garlic. Cut the chicken thigh in half at the joint. Prick the sausages with a toothpick. Cut the ribs one by one. Cut the neck into cubes with a side of 3 cm. Cut the bean pods into 2-3 parts.
Paella can be cooked on a charcoal grill or over a fire. Heat a large paella pan, add oil. Put all the meat and sausages, fry until golden brown on all sides.
Add the green beans to the skillet, stir-fry for 5 minutes. Add white beans from the jar, after draining the liquid, tomatoes with juice and garlic. Fry, stirring gently, 3 minutes.
Sprinkle the contents of the pan with saffron and paprika, mix and pour in about 2 liters of hot water, it should cover the meat by 1-1.5 cm). Bring to a boil. Simmer until meat is almost done, 30 minutes.
Very carefully pour the rice into the resulting broth between the pieces of meat, it should all disappear under the broth (help him with a spoon). Don't stir! Salt and pepper. Cook until the rice has absorbed all the liquid. Remove the pan from the heat and let the paella stand for a bit before serving.