Pour a generous but not excessive amount of olive oil into the paella pan, then sauté the rabbit and chicken (lightly salted) until they are evenly golden brown.

Add the vegetables, season with a little salt, and after a few minutes, make a space in the center and add the tomato and garlic. Stir everything together so it cooks evenly and doesn't burn.

Although this is a continuation of the previous step, I'm listing it separately to highlight the care needed when adding the paprika. Stir constantly to prevent burning. Add the saffron as well (toasted or not).

Next, add the water. In classic paellas, the rivets on the pan are used as a reference, but since you may not have those, use about 3 parts water to 1 part rice. Bring the water to a boil over high heat, then reduce the heat and simmer gently for 30 minutes. Taste and add more salt if needed.

Increase the heat, add the rice in lines or a cross, and spread it evenly. Boil over high heat for 8 minutes, then lower the heat. Total cooking time depends on your stove, water, and location, but generally ranges from 17 to 20 minutes. Just before the rice is done, add the rosemary (not earlier, to avoid an overpowering flavor, but adjust to your taste). Let the paella rest for 2 to 5 minutes (you can cover it with a towel), then serve.