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Heat a large paella pan or large frying pan over medium heat.
Add half the oil and fry the chicken wings until lightly browned, seasoning well with salt.
Add the green beans, butter beans, passata and the sweet and smoked paprika and stir to combine.
Cook for about 3 minutes, then add the saffron, chicken stock and stock powder and bring to a simmer.
Simmer for about 5 minutes, then add the rice.
Stir gently to mix everything together, then simmer for about 8 minutes.
Reduce the heat to low and simmer for a further 10-12 minutes, or until the liquid is evaporated.
You should be able to hear the rice begin to crackle on the base of the pan.
Cover the pan and stand for a further 5 minutes, then uncover and serve with lemon wedges and a sprinkle of parsley.