Paella Valenciana

by Hana Novak

12 servings

• 13 ½ tbspextra virgin olive oil
• 1.98 lbchicken, chopped into small pieces on the bone
• 1.32 lbrabbit, chopped into small pieces on the bone
• salt
• black pepper
• 14 ozflat green beans (ferraúra)
• 4ripe tomatoes
• 2 tspsweet paprika (pimentón dulce)
• 11 ¾ cupswater, three times the volume of the rice
• 14 ozgarrofó beans, fresh or frozen
• 1.32 lbsnails, well cleaned
• saffron threads, lightly toasted
• 1.76 lbround paella rice, such as bomba
• 4 to 6 sprigsrosemary