Paella Valenciana

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1 1/2 lbs. 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

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