First, sear the rabbit and chicken in the paella pan you’ll use to cook the rice. Brown the meat until it’s golden and flavorful. Add the rabbit liver and brown it as well. Once everything is browned, set the meat and liver aside and start on the sofrito, which is the key to a delicious paella.

Slice the garlic and finely chop the onion (first into thin strips, then into 1/2-inch pieces). Sauté them in the pan for a couple of minutes until the onion starts to sweat. Add a pinch of salt. When the onion turns slightly translucent, add the diced green and red bell peppers and cook them until softened.

Once the peppers are well cooked, add the tomato sauce and sprinkle in the paprika. Let it simmer so the flavors blend and the acidity of the onion mellows. Stir well, then return the browned meats and rabbit liver to the pan. After about five minutes, when the tomato sauce is bubbling, add the rice and stir to coat it well for a loose, flavorful paella.

Pour the beef broth over the paella to add flavor and cook the rice. Once the broth comes to a boil, let the rice cook for about 16 minutes. After that, your paella is ready. The addition of rabbit liver gives the dish a rich, savory flavor.