Season the chicken and rabbit with salt. Start the paella by making a good sofrito. Brown the meat well. Add the green beans, cut into medium pieces, and the lima beans. Sauté briefly, then add the sweet paprika and more salt. Once browned, add the crushed tomatoes last and cook everything together.

With the sofrito ready, add water. A good ratio is to use three times as much water as rice by volume. Let the broth cook for 25 to 30 minutes over high heat, then add the saffron (or paella seasoning if needed).

After that time, taste and add salt as needed. Add the rice in a diagonal line across the pan and spread it evenly. Add a few sprigs of fresh rosemary and cook for 20 minutes, letting the broth reduce.

Finally, turn off the heat and let the paella rest for a few minutes before serving. Enjoy!