Paella Valenciana

by Hana Novak

3 servings

• 50 mlextra virgin olive oil
• 225 gchicken, chopped into small pieces on the bone
• 150 grabbit, chopped into small pieces on the bone
• salt
• black pepper
• 100 gflat green beans (ferraúra)
• 1ripe tomatoes
• ½ tspsweet paprika (pimentón dulce)
• 0.7 lwater, three times the volume of the rice
• 100 ggarrofó beans, fresh or frozen
• 150 gsnails, well cleaned
• saffron threads, lightly toasted
• 200 ground paella rice, such as bomba
• 1 to 1 ½ sprigsrosemary