Paella Valenciana

Name: Paella Valenciana
Ingredients: 1 1⁄2 lb. chicken, cut into 8 pieces; 1⁄2 lb. rabbit, cut into 4 pieces; Salt; 3 tbsp. extra-virgin olive oil; 3 medium tomatoes, seeded and grated; 12 large live snails or 12 canned snails, drained; 1 large pinch saffron threads; 6 cups chicken stock; 2 tsp. sweet paprika; 1 cup fresh or frozen Italian-style broad green beans, cut in 2'' pieces; 2 cups dried white beans (such as white lima or butter beans), soaked overnight and drained; 3 cups Spanish paella rice or short-grain Italian rice

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This is the definitive paella of Valencia.

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Ingredients

1 1⁄2 lb. chicken, cut into 8 pieces
1⁄2 lb. rabbit, cut into 4 pieces
Salt
3 tbsp. extra-virgin olive oil
3 medium tomatoes, seeded and grated
12 large live snails or 12 canned snails, drained
1 large pinch saffron threads
6 cups chicken stock
2 tsp. sweet paprika
1 cup fresh or frozen Italian-style broad green beans, cut in 2'' pieces
2 cups dried white beans (such as white lima or butter beans), soaked overnight and drained
3 cups Spanish paella rice or short-grain Italian rice