- 1 pound chicken thighs or legs, cut into 8 to 10 pieces
- ½ rabbit (about 1 pound), cut into 6 to 8 pieces
- Salt
- 6 tablespoons extra virgin olive oil
- ½ pound shucked fresh lima beans
- ½ pound fresh small white beans in their pods, ends trimmed, and cut into 2-inch-long sections
- ½ pound green beans, ends trimmed, and cut in half
- 2 garlic cloves, finely chopped
- 2 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated
- 36 live or preserved snails, cooked , or 1 sprig fresh rosemary
- 1 teaspoon sweet pimenton
- 8 cups water
- 2 pinches saffron threads (about 20 total), lightly toasted and ground
- 3 cups short or medium grain rice
- Season the chicken and rabbit generously with salt.
- In a 16-to 18-inch paella pan, heat the oil over medium heat. Add the chicken and rabbit and cook, stirring frequently, until browned, about 5 minutes.
- Add all the beans and cook until they begin to soften, about 5 minutes. Reduce the heat to medium-low, add the garlic, tomatoes, and 2 pinches of salt and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red, 10 to 15 minutes.
- Stir in the snails (if using), sprinkle in the pimentón, and add the water. Bring to a simmer, and continue simmering for 10 minutes, or until the meat and beans are tender.
- Add the saffron and (if you are not using snails) the rosemary. Taste for salt and adjust the seasoning as needed. Increase the heat to high and bring to a boil. Sprinkle in the rice. With a wooden spoon, probe the pan to make sure the rice is evenly distributed. Do not stir again.
- Cook, uncovered, for 10 minutes over high heat, then reduce it to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
- Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.