Paella Valenciana

by Hana Novak

6 servings

• 6 ¾ tbspextra virgin olive oil
• 16 ozchicken, chopped into small pieces on the bone
• 10.5 ozrabbit, chopped into small pieces on the bone
• salt
• black pepper
• 7 ozflat green beans (ferraúra)
• 2ripe tomatoes
• 1 tspsweet paprika (pimentón dulce)
• 6 cupswater, three times the volume of the rice
• 7 ozgarrofó beans, fresh or frozen
• 10.5 ozsnails, well cleaned
• saffron threads, lightly toasted
• 14 ozround paella rice, such as bomba
• 2 to 3 sprigsrosemary