Get out an enormously wide and deep skillet or paella pan that can hold many pounds of food. Heat the olive oil in it over medium high heat and cook the sausage in it until browned, breaking it up as it cooks. Remove it to a large plate. Cook the diced chicken next until completely cooked through in that bit of grease left behind by the sausage. Remove it to the plate with the sausage. Pour the wine into the pan to deglaze it, scraping up the brown bits. Then add the green beans, garlic, onion, bell pepper and celery. Let them cook and get fragrant for a couple of minutes in the wine. Stir the chicken and sausage back in.

Season the whole mixture with the saffron, salt, pepper, cumin and cinnamon. Then add in the diced tomatoes and rice and let it come to a gentle simmer while you make sure the rice gets stirred in well. Pour in the chicken stock and let it come to a simmer. Cover the pan with its lid and turn the heat to medium low. Let everything cooking in the liquid until the rice absorbs it and is completely tender, which takes about 30-35 minutes. Stir it a couple of times during the simmering so that the bottom doesn't completely burn. When it's done, serve in pretty bowls immediately! It also makes great leftovers.