First, prepare the main ingredients so you can cook smoothly. If your chicken and rabbit aren’t already cut up, cut them into pieces (you can ask the butcher to do this to save time at home). Season with salt and pepper and set aside. Next, slice the red bell pepper into rings about 1/4 inch thick. Now your prep is ready.

Pour a generous amount of olive oil into the paella pan. Heat the oil over medium-high heat and add only the chicken and rabbit pieces. Season the meat with salt and pepper and cook until nicely browned.

Move the meat to the sides of the pan, leaving space in the center to cook the sliced bell pepper. I also add the rabbit liver here for extra flavor, but that’s optional. Once the liver is cooked, remove it (I give it to my dog because he loves it!). Continue cooking the bell pepper until it softens, then add the tomato sauce. Stir and cook until most of the liquid evaporates.

Now add the chicken broth and cook everything together over high heat until it starts to boil. Without lowering the heat, add the saffron and cook for 15 minutes so all the flavors blend together.

Time for the rice! I learned from 'Arantxa Brujilla' that the trick is to add the rice in a line across the pan, so it just peeks above the broth—you can see this in the first photo. This way, you’ll always use the right amount of rice for the broth in your pan (and for me, it’s usually the amount listed above!). Spread the rice evenly across the pan.

Now, without stirring the rice at all, cook the paella over high heat for 9 minutes. Then place the rosemary sprigs in the center, lower the heat to medium, and cook for another 7 minutes.

Remove the pan from the heat and cover it for 5 minutes with cardboard, a towel, or paper towels. After that, it’s ready to serve! :)