Classic Valencian Paella from The New Spanish Table by Anya von Bremzen

Ingredients

• 1 package (9 ounces) frozen artichoke hearts, thawed and patted dry with paper towels
• 1 cup frozen butter beans or baby lima beans, thawed
• 1 roasted red bell pepper (optional), cut into strips, for garnish
• 12 snails (see Note), or 1 sprig fresh rosemary
• 2 cups short- to medium-grain rice
• 1 pinch of cayenne, or more to taste
• 2 large ripe tomatoes, cut in half and grated on a box grater, skins discarded
• 5 tablespoons extra-virgin olive oil
• ¾ cup green beans (preferably Italian flat beans), trimmed and cut into 1½-inch lengths
• 8 large garlic cloves, crushed with a garlic press
• About 6 cups chicken stock or broth (more if using bomba rice)
• 1½ teaspoons smoked sweet Spanish paprika
• 1 large pinch of saffron, pulverized in a mortar
• 1½ pounds rabbit, rinsed, patted dry, and cut into small pieces
• 1 pound skinless, boneless chicken thighs, rinsed, patted dry, and cut into 1½-inch chunks
• Coarse salt (kosher or sea) and freshly ground black pepper