Prepare the ingredients. Cut the chicken and rabbit into pieces, and slice the green beans.

Heat the paella pan with olive oil and sprinkle a ring of salt around the edge.

Add the chicken pieces first and sauté until golden brown.

Once the chicken is browned, add the rabbit pieces and brown them as well.

Add the green beans and lima beans.

Grate the tomato and cook it over low heat with the paprika and saffron for 7 to 8 minutes.

Add enough water to cover the sautéed mixture and let it simmer for about 20 minutes.

Evenly add the rice and cook for another 10 minutes over high heat, then gradually lower the heat and cook for another 10 minutes.

Once cooking is finished, let the paella rest for a few minutes over the coals so the rice finishes cooking. Place the rosemary sprigs on top for flavor.