Valencian paella

Ingredients:

• 3/4 chicken, diced
• 1/2 rabbit, cut into pieces
• 16 clams or mussels
• 570 g plus 30 g of rice (100 g per serving), preferably round grain
• 2 tbsp olive oil
• 1 red bell pepper, sliced ​​into strips
• 1/2 tsp sweet paprika
• 700 g green beans, cut into 2.5 cm pieces
• 700 g of peeled green beans
• 1/2 chopped tomato
• 4.5 cups water, or enough to fill the paella pan to the handles twice
• Salt and ground black pepper
• 1 pinch of saffron for color
• Rosemary sprigs for garnish
• Additional equipment: large shallow frying pan

Preparation:

1. Heat 1/4 to 1/2 cup oil in a frying pan. Add the pepper strips and fry until they begin to soften. Remove and set aside for garnish.
   
   Fry the chicken and rabbit over medium heat until golden brown, adding more oil if needed. Halfway through cooking, add paprika to lightly color the meat.
   
   Move the meat to the edges of the pan, add the beans, lentils, and tomatoes to the center, and mix well. Add half the water to half fill the pan. Cook at a low simmer for about 30 minutes, until most of the water has evaporated. Add the snails and cook for 5-10 minutes.
2. Add the rice, spreading it evenly across the pan, and cook for a few minutes, stirring occasionally. Pour in the remaining water and cook for about 20 minutes. Season with salt and pepper. Add a pinch of saffron for color. After this, do not stir the paella any further.
   
   
   Culinary advice: For 1 cup of rice you need 3 cups of water.
   
   
   While the paella is cooking, steam the clams for about 5 minutes, or until they open. Discard any that haven't opened. Add the clams to the paella.
3. For the last 1-2 minutes, increase the heat to medium-high until the bottom layer of rice begins to caramelize. Valencians call this version of paella "socarrat." If the rice starts to burn, remove the pan from the heat immediately.
   
   Garnish the paella with red pepper strips and rosemary sprigs. Cover the pan and let it rest for 5 minutes before serving.