Paella Valenciana
Heat olive oil in a 40 cm paella pan over medium-high heat. Season chicken and rabbit with salt; brown all sides in batches, about 8 minutes total. Push meat to the edges.
Fry green beans in the centre of the pan for 3 minutes. Add grated tomatoes and cook until it reduces to a paste (sofrito), about 5 minutes. Stir in smoked paprika and saffron water.
Add rice and stir to coat in the sofrito for 1 minute. Pour in hot stock, distribute ingredients evenly, and bring to a boil. Do NOT stir again.
Cook over medium heat for 10 minutes, then reduce to low for 8 minutes. Increase heat for the last 2 minutes to create the socarrat (toasted crust). Rest 5 minutes and serve with lemon.