Paella with Rabbit and Snails Paella Valenciana

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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