Paella Valenciana

by Hana Novak

18 servings

• 300 mlextra virgin olive oil
• 1350 gchicken, chopped into small pieces on the bone
• 900 grabbit, chopped into small pieces on the bone
• salt
• black pepper
• 600 gflat green beans (ferraúra)
• 6ripe tomatoes
• 3 tspsweet paprika (pimentón dulce)
• 4.2 lwater, three times the volume of the rice
• 600 ggarrofó beans, fresh or frozen
• 900 gsnails, well cleaned
• saffron threads, lightly toasted
• 1200 ground paella rice, such as bomba
• 6 to 9 sprigsrosemary