Chop the chicken and the rabbit. Add some salt.

Pour the oil in the pan and heat it.

When the oil is hot, saute the meat until it gets a bit brown.

Add the French green beans. In this point you can add the red pepper if it's raw.

Add the artichokes and saute all. Add some salt again.

Add the chopped garlic. Be careful it doesn't get burnt.

Add the grated tomato, stir it and saute until it is almost evaporated.

Wrap the saffron in foil and place it very close to the fire for 10 seconds.

Add the water to the paella.

Give high heat to the paella until it boils. Then give medium heat to the paella until all ingredients are cooked (from 30 to 45 minutes). It depends mostly on the tenderness of the meat.

Taste the paella and rectify the salt if needed. Add the saffron.

Reserve some broth for later, like 1/2 liter.

Increase the intensity of the heat and add the rice.

Spread the rice on the pan so that it is well distributed. Don't stir or touch it since this moment.

Maintain high heat for 10 minutes.

Gradually lower the heat for 10 minutes. If you need some broth, add it from the one you reserved before. If you don't have broth, add some water with a pinch of salt.

Take the paella out of the heat and let it rest for 5 minutes.

If the rice needs a bit more cook, cover it with foil while it is resting.

Now you can eat it.