In a large, shallow pan heat oil and add the onion and garlic. Cook until the onion starts to soften. Then, add the gammon and sausage, continue to cook until browned. Add the paprika and the rice, cook for 1-2 minutes.
Add the saffron (plus water) and about half of the stock. Stir well, add the pepper and the beans. Bring to the boil and allow to simmer for about 20 minutes. Add more stock during the cooking as it becomes absorbed, stir and then leave to absorb all the flavours.
Serve straight away as soon as rice is tender and the liquid absorbed.