Prepare the Saffron Broth:

Warm the chicken broth and infuse it with the saffron threads. Let it steep while you prepare the rest of the ingredients.

Brown the Meats:

Heat the olive oil in a paella pan or a large, shallow skillet. Season the chicken and rabbit pieces with salt and pepper. Brown them over medium-high heat until golden. Remove and set aside.

Sauté the Vegetables:

In the same pan, add the onion and green pepper. Cook until softened. Add the tomato and cook until the mixture caramelizes slightly and the flavors meld.

Cook the Paella:

Add the rice to the pan, stirring to coat the grains with the vegetable mixture. Sprinkle with smoked paprika and stir again.
Return the meats to the pan. Add the green beans and lima beans. Pour the warm saffron-infused broth over everything. Adjust the seasoning with salt and pepper.

Simmer the Paella:

Reduce the heat to low and cook the paella uncovered, without stirring, for about 20-25 minutes, or until the rice is almost tender and the liquid has been mostly absorbed.

Finish Cooking:

Increase the heat to medium-high for a few minutes at the end of cooking to create the socarrat (the crispy crust on the bottom of the pan).
Remove from heat and cover with foil. Let it rest for 10 minutes before serving.

Serve:

Garnish with lemon wedges and sprigs of rosemary. Serve directly from the pan.