Level the oil in the paella pan and heat it. When the oil is hot, add a little salt to prevent splattering, then add the chicken and rabbit. Season the meat and, once it starts to brown, add the chicken livers. Season again and continue sautéing until the meat is well browned.

Add the green beans and lima beans, season, and sauté. Add the grated tomatoes and cook, stirring. Toast the saffron on the side of the pan, then stir it in. Add the sweet paprika, stir immediately to prevent burning, and pour in enough water to cover the rivets of the pan handles.

Let it simmer for 25 minutes. When it starts to boil, add food coloring if desired and place the rosemary sprigs in the pan (remove them just before adding the rice). After 25 minutes, the broth should be just below the rivets of the pan handles. Adjust salt to taste.

If needed, adjust the salt and sprinkle the rice evenly over the pan. Once the rice is distributed, cook for 18 minutes without stirring (do not stir during cooking, or the rice will release starch and become creamy like risotto instead of paella).

After 18 minutes, turn off the heat and let the paella rest for 5 minutes before serving. It's delicious—you'll love it.