Valencian Paella

SERVES 6 | Paella valenciana does not have a precise recipe- it was born in the fields and not in a chef's restaurant kitchen- but there is an accepted ingredients list This recipe is adapted from the official one used in Sueca's nearly fifty-year-old annual paella competition, held in the Albufera village of Sueca each year, and approved by town government as well as the Club of Head Chefs of the Community of Valencia.

The only additions here are some herbs to make the snails tastier

Paella valenciana famously uses different types of fresh beans, namely garrofo (ima beans), tavella (a type of long white bean), and ferraúra (a local green bean).

Fresh lima beans are shucked from the pod, but the white beans and green beans are not; their pods are cut into short sections. Lima bears san be hard to find fresh, and canned or frozen are acceptable. Dried lima beans sent ho be soaked and boiled before adding to the paella

Fresh white beans can also be difficult to find (Look in Italian and French markets); again, dried ones need to be soaked and boiled before adding

You can also do what Spanish cooks do: use the fresh beans that look best in the market.

Ingredients

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

¼ 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 pimentón

8 cups water

2 pinches saffron threads (about 20 total), lightly toasted and ground

3 cups short- or medium-grain rice

Preparation

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.

NOTE: If using live snails, clean the shells well and put in a medium saucepan. Add 1 quartered tomato, 1 quartered onion, 1 teaspoon sweet or bittersweet pimentón, 1 sprig fresh rosemary, and 1 small handful fresh mint. Cover with abundant cold water and slowly bring to a boil. Reduce the heat to low and simmer for 1 hour. Drain the snails, rinse, and set aside If using preserved snails, rinse, put in a medium saucepan, cover with abundant water, and boil for 3 to 4 minutes. Drain, rinse, and set aside.