Paella Valenciana

by Hana Novak

6 servings

• 100 mlextra virgin olive oil
• 450 gchicken, chopped into small pieces on the bone
• 300 grabbit, chopped into small pieces on the bone
• salt
• black pepper
• 200 gflat green beans (ferraúra)
• 2ripe tomatoes
• 1 tspsweet paprika (pimentón dulce)
• 1.4 lwater, three times the volume of the rice
• 200 ggarrofó beans, fresh or frozen
• 300 gsnails, well cleaned
• saffron threads, lightly toasted
• 400 ground paella rice, such as bomba
• 2 to 3 sprigsrosemary