Paella Valenciana

Place a paella pan or large, wide skillet over medium-high heat. Add the olive oil. Once hot, add the chicken (and rabbit if using) and fry until golden brown on all sides.

Push the meat to the edges of the pan. Add the green beans to the center and sauté for a few minutes. Add the grated tomato and cook, stirring, for 2 minutes until it darkens slightly.

Add the paprika and stir quickly to prevent burning. Immediately pour in the water. Bring to a boil and let it cook on high heat for 5 minutes to create a flavorful broth. Add the saffron and rosemary sprig.

Sprinkle the rice evenly across the pan. Use a spoon to ensure it's submerged. From this point on, DO NOT STIR the rice.

Cook on high heat for about 10 minutes until the liquid reduces and the rice appears. Then reduce the heat to low and cook for another 10-15 minutes until the liquid is absorbed and the rice is tender.

In the last few minutes, increase the heat slightly to form the 'socarrat' (crusty bottom layer), listening for a crackling sound. Be careful not to burn it.

Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes before serving.