In a small dry skillet, add the saffron wrapped in aluminum foil over medium-high heat until the strands have darken slightly, 30 seconds each side. Add saffron into a small bowl of water, stir and set aside.

Let oil get warm, add the chicken and rabbit pieces to pan and cook, turning the pieces and rotating the pan as needed over the heat source, until the meat is deeply browned on all sides, about 35 minutes.

Lower the heat to medium and add the green beans. Cook, stirring and turning the beans occasionally, until lightly browned. Add the tomatos and garlic and cook, stirring frequently. Stir in the pimentón, simmer for 2-3 mins. Add the white beans, snails, artichoke, and saffron and water and boil for 20 mins.

Add the rosemary sprig, then sprinkle the rice around the pan. Using a wooden spoon, make sure the rice is evenly distributed and all the grains are submerged (this should be the last time you stir the paella); cook until the liquid is absorbed and the rice grains are just tender but still have an al dente bite to them, 10–15 minutes.

(If all of the liquid has evaporated and the rice is still not done, drizzle some additional water over the rice and continue cooking for a few minutes more.)

To develop soccarat, turn the heat back up to medium and cook, watching and smelling closely for burning, until the rice at the bottom of the pan browns and crisps slightly, 1–2 minutes. Remove from the heat.

Let the rice rest for 5 minutes before serving to allow the starches to firm up slightly.