First, it's essential to level the paella pan, whether you're cooking over a fire or wood. In this case, we'll use gas, utilizing a flame diffuser with two rings to distribute the heat evenly. Pour a bit of oil in the center of the pan and ensure it stays there. If not, adjust the height of the diffuser. Sprinkle salt around the edge of the pan.

Add a bit more oil to sauté the chicken and rabbit, but don't overdo it. When the oil starts to heat, use a chicken drumstick to spread the oil across the base.

Add the chicken and rabbit. Season them with the salt from the edges and sauté on both sides until well browned. The more golden they are, the better the flavor.

Add the green beans cut into pieces about three fingers wide and the lima beans. In season, it's also delicious to add chopped artichokes, discarding the tips and stems, as well as the outer leaves.

When the vegetables start to color, add the grated tomato. Make a space in the center of the pan to place it. Once it starts to boil, spread and mix it with the other ingredients.

Next, add the teaspoon of paprika and stir, mixing everything. Add water, a bit more than double the amount of rice. For 6 small cups (80 g each) of rice, add 13 cups of water. Note the water level, using the rivets holding the handles as a reference. It's advisable and almost essential that the water level is below the rivets; otherwise, the paella won't be flat, which is our goal.

Add water to the edge of the pan and turn the heat to maximum.

When the water begins to boil, add salt to taste and adjust until you find the desired flavor.

When the water has reduced to the reference point, below the rivet, add the saffron or food coloring and the rosemary.

Add the rice, 6 small cups (80 g each).

Submerge the rice, ensuring no grains are visible. Start cooking the rice on high heat for the first 5 minutes. Remove the rosemary sprigs or leave them a few more minutes, depending on your preference.

For the next 10 minutes, maintain medium heat. By the end, the rice should be without broth. Then, lower the heat to a minimum, unless there's still water, in which case keep it at medium-low. Ideally, the total cooking time from when the rice is added should be about 18-20 minutes; beyond this, the rice would become too soft.

Turn off the heat and remove the pan. It's important to let the paella rest for at least 5 minutes. Garnish with a lemon cut into quarters placed at each cardinal point and a few sprigs of fresh rosemary.