To begin, heat a wide, shallow paella pan over medium heat, and add 1/4 cup olive oil. Once the oil is hot, add the chicken and rabbit pieces, browning them for 5-6 minutes on each side until golden. This step infuses the oil with rich flavours and builds a flavourful base.

Add the green beans, garrofó, and lima beans (if using). Sauté the beans with the meats for 3-4 minutes until they begin to soften. Stir occasionally to avoid burning and allow all ingredients to cook evenly.

Add the grated tomato to the pan, stirring well to coat all the ingredients. Allow the tomato to cook down for 2-3 minutes until it releases its juices and forms a thick paste. This forms the sofrito, a traditional flavour base for paella.

Sprinkle in 1 tsp of smoked paprika, stirring quickly to prevent it from burning. Then, add the saffron threads by lightly crumbling them between your fingers, allowing their flavour to infuse into the dish. This provides the dish’s iconic colour and aroma.

Pour in 4 cups of chicken broth, stirring to combine. Add salt to taste and the sprig of rosemary, which imparts a subtle earthy flavour. Bring the liquid to a boil, then lower the heat and simmer for 10 minutes, allowing the ingredients to meld.

Evenly distribute the 1 1/2 cups of short-grain rice in the pan, ensuring it’s spread evenly across the surface. Do not stir the rice once added, as this helps form the crispy base layer known as socarrat, an essential part of authentic paella.

Arrange the artichoke hearts (if using) on top of the rice, lightly pressing them in. Let the paella cook over medium heat, uncovered, for 18-20 minutes. As the liquid reduces, the rice should absorb the flavours of the stock and saffron.

Once the liquid is absorbed and the rice is tender, remove the rosemary sprig and check for the socarrat at the bottom by gently scraping. Serve the paella directly from the pan for an authentic touch. Garnish with fresh rosemary if desired, and enjoy with lemon wedges for a refreshing citrus accent.