Paella Valenciana

by Hana Novak

18 servings

• 1 ¼ cupsextra virgin olive oil
• 2.98 lbchicken, chopped into small pieces on the bone
• 1.98 lbrabbit, chopped into small pieces on the bone
• salt
• black pepper
• 1.32 lbflat green beans (ferraúra)
• 6ripe tomatoes
• 1 tbspsweet paprika (pimentón dulce)
• 17 ¾ cupswater, three times the volume of the rice
• 1.32 lbgarrofó beans, fresh or frozen
• 1.98 lbsnails, well cleaned
• saffron threads, lightly toasted
• 2.65 lbround paella rice, such as bomba
• 6 to 9 sprigsrosemary