Prepare all your ingredients and level the paella pan.

Add the olive oil and a little salt to prevent splattering. Turn on only the center burner. Wash and cut the green beans, sprinkle with a little salt, and set aside in a bowl.

Wash the chicken and rabbit, season with salt, and place them on a rack.

When the oil is hot, add the chicken and sauté until it starts to brown. If using rabbit, add it to the edges of the pan, as it cooks faster.

Once the meat is browned, move it to the edges of the pan, leaving the center clear. Add the paprika, sauté briefly, then add the tomatoes and saffron. Add the vegetables and cook until the tomato has reduced and lost its water.

Add the rosemary and enough water to cover the ingredients as shown in the video (just above the rivets).

Boil over high heat with both burners on for 30 to 40 minutes, until you can see the rivets of the pan.

When the rivets are visible, remove the rosemary and adjust the salt. Add the rice, spreading it evenly. Cook over high heat for 5 minutes, then lower the heat and cook for another 15 minutes. Remove from heat and let rest for 5 minutes. Your paella is ready to enjoy. Have a great summer!