This is the definitive paella of Valencia.
Yield: serves 6
- 1 1⁄2 lb. chicken, cut into 8 pieces
- 1⁄2 lb. rabbit, cut into 4 pieces
- 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
- Season chicken and rabbit with salt. Heat oil in a 16''-18'' paella pan or large skillet over medium heat. Pan will span two burners; rotate occasionally for even cooking. Brown chicken for 10 minutes, turn, add rabbit, and brown with chicken, turning once, for 10 minutes. Reduce heat to low, add tomatoes, and cook for 3-5 minutes.
- If using live snails, rub off membrane at the opening of each shell with a damp cloth. Rinse, place in a pot, cover with salted water, and cook over medium heat for 30 minutes. Drain.
- Meanwhile, toast saffron in a small skillet over medium heat for 1 minute; crumble into stock with paprika, then pour into pan. Add all beans, 6 cups water, salt to taste, and, if using, canned snails. Simmer for 45 minutes.
- Stir rice and live snails into pan. Cook over medium-high heat for 10 minutes. Reduce heat to low; cook 10 minutes. Remove from heat; cover with a clean dish towel; cool for 20 minutes. Serve from pan at room temperature.