Method

Heat olive oil in a wide 40–45cm paella pan. Season and brown chicken and rabbit over high heat on all sides until golden. Arrange to the edges of the pan.
About 5 min
Add green beans and garrofó beans to the centre; fry 3 minutes. Add garlic; cook 1 minute. Add grated tomato and paprika; reduce to a dark, thick sofrito (8 minutes).
About 11 min
Add saffron. Add the rice; stir to coat in the sofrito for 2 minutes.
About 11 min
Pour in the hot stock evenly. Arrange rosemary and snails if using. Do not stir again. Level with a wooden spoon once.
About 11 min
Cook on high heat for 10 minutes, then medium for 10 minutes, then low until stock is absorbed and rice is cooked through. Increase to high for the final 2 minutes for socarrat (crispy bottom).
About 11 min
The surface should be dry, the rice perfectly cooked and the bottom golden-crispy. Remove rosemary. Rest 5 minutes covered with newspaper. Serve with lemon wedges — no alioli for purists.
About 3 min

Nutrition per serving (estimate)

Contains: dairy