Wrap the saffron in foil and toast it for 30 seconds on each side in a paella pan over a medium heat. Remove from the pan and set aside.

Increase the heat to the maximum and season around the edges of the pan with the table salt. Wait until the pan is really hot and then drizzle with the olive oil. It should start smoking immediately.

Throw in the pieces of chicken and rabbit (the meat needs to absorb the salt at this early stage). Fry the meat until nicely browned on all sides (this will add to the flavour of the paella).

Add the runner beans and broad beans and stir together for 1 minute before adding the garlic.

After 1 minute and add the grated tomatoes (discarding the skin), pimenton and toasted saffron. Cook for 4 minutes, stirring all the time, until you can see that the tomatoes have lost most of the juice and changed colour.

Add the chicken stock and leave to simmer for 5 minutes, allowing the bits of caramelized chicken and vegetable on the bottom of the pan to dissolve so you get a rich stock. Check the seasoning but bear in mind that the rice will absorb a lot of saltiness, so it’s okay if it tastes quite salty at this stage.

Cut the artichokes into quarters and add to the pan – if you add them any earlier the entire paella will turn dark in colour.

Add the rice, spreading it evenly over the paella pan and stir just once. Once you have added the rice and given it a good stir you shouldn’t touch the pan with the spoon again. You need to keep the film that develops on the top of the stock from breaking; otherwise the steam will escape and the rice won’t cook evenly.

Cook on the highest heat for about 20 minutes before reducing the heat right down and cooking for a further 5-7 minutes.

When the water is at a lower level than the rice itself, add the rosemary sprig. If the layer of rice on the top starts to look a bit crispy, cover the paella pan with a layer of newspaper for the last 5 minutes of cooking. This will help to steam the grains on top while the bottom gets crispy.

Leave to rest for 5 minutes before serving.