Paella with Rabbit and Snails (Paella Valenciana) | Saveur

Name: Paella with Rabbit and Snails (Paella Valenciana) | Saveur
Ingredients: 20 threads saffron, crushed (about 1/4 tsp.); 1 lb. boneless skinless chicken thighs, cut into 1 1/2" cubes; 1 ⁄ 2 rabbit (about 1 lb.), cut into 6–8 pieces; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 2 lb. shucked lima beans, fresh or frozen and thawed; 1 ⁄ 2 lb. green or romano beans, trimmed and halved crosswise; 2 tsp. smoked paprika; 3 cloves garlic, minced; 3 medium tomatoes, minced; 7 cups chicken broth; 36 live or canned snails (if canned, rinse and boil for 3 minutes and then drain); 2 1 ⁄ 2 cups short-grain rice, preferably Valencia or bomba

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This Valencia-style paella is based on a recipe in Jeff Koehler's La Paella (Chronicle, 2006).

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Ingredients

20 threads saffron, crushed (about 1/4 tsp.)
1 lb. boneless skinless chicken thighs, cut into 1 1/2" cubes
1⁄2 rabbit (about 1 lb.), cut into 6–8 pieces
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup extra-virgin olive oil
1⁄2 lb. shucked lima beans, fresh or frozen and thawed
1⁄2 lb. green or romano beans, trimmed and halved crosswise
2 tsp. smoked paprika
3 cloves garlic, minced
3 medium tomatoes, minced
7 cups chicken broth
36 live or canned snails (if canned, rinse and boil for 3 minutes and then drain)
2 1⁄2 cups short-grain rice, preferably Valencia or bomba