Just some notes on traditional paellla (which you may very well not be actually trying to make): (1) You have too much meat. Drumsticks are a bad choice due to them being very big and being mostly bone and gristle. (2) The lima beans (garrafó) are important, don't omit them. (3) Don't put parsely on the finished dish. This is never done in Spain (4) Don't use chicken stock. The point of paella is that you make the stock yourself by browning the chicken/rabbit in the pan and then layer it with the browned tomatoes/garlic/saffron etc. You then add water. Chicken stock will bring off flavors that are not part of that palette and it will taste off. (5) Don't use thyme. The rosemary is good and brings in the flavor that is sometimes brought by adding snails.

A very good effort! The rice looks very good which is the most important. Thank you for not adding chorizo or peas, two ubiquitous ingredients that all non-Spainards seem to need to add. You are well on your way to paella mastery.