Paella Valenciana

by Hana Novak

3 servings

• 3 ⅓ tbspextra virgin olive oil
• 8 ozchicken, chopped into small pieces on the bone
• 5.5 ozrabbit, chopped into small pieces on the bone
• salt
• black pepper
• 3.5 ozflat green beans (ferraúra)
• 1ripe tomatoes
• ½ tspsweet paprika (pimentón dulce)
• 3 cupswater, three times the volume of the rice
• 3.5 ozgarrofó beans, fresh or frozen
• 5.5 ozsnails, well cleaned
• saffron threads, lightly toasted
• 7 ozround paella rice, such as bomba
• 1 to 1 ½ sprigsrosemary