Paella Valenciana

by Hana Novak

12 servings

• 200 mlextra virgin olive oil
• 900 gchicken, chopped into small pieces on the bone
• 600 grabbit, chopped into small pieces on the bone
• salt
• black pepper
• 400 gflat green beans (ferraúra)
• 4ripe tomatoes
• 2 tspsweet paprika (pimentón dulce)
• 2.8 lwater, three times the volume of the rice
• 400 ggarrofó beans, fresh or frozen
• 600 gsnails, well cleaned
• saffron threads, lightly toasted
• 800 ground paella rice, such as bomba
• 4 to 6 sprigsrosemary