Place the paella pan on the burner and add salt and olive oil to level the pan.

Once the oil is hot, add the chicken and rabbit. Brown the meat well to develop a rich broth.

Add the chicken livers and sauté.

When the meat is browned, add the flat green beans and artichokes, and sauté.

Once everything is well browned, add the grated Roma tomato, minced garlic, and smoked paprika. Mix the tomato into a paste to prevent the paprika from burning. Combine with the meat and vegetables.

Add water until it reaches the rivets of the pan. Bring to a boil and simmer for about 30 minutes; the longer it simmers, the better the broth. Taste the bubbling broth and adjust salt as needed.

After simmering for about 30 minutes, add the bomba rice and cook for 18 to 20 minutes.

With 5 minutes left of cooking, add the rosemary sprigs.

Once the rice is dry, let it rest for 5 minutes and garnish with lemon wedges. If you like, arrange the lemon in a ring in the center of the paella.