INGREDIENTS
- Rice Denomination of Origin from Valencia (400 g.)
- Chicken (1.400 g.)
- 1 dozen snails
- Large, flat butter beans (lima beans) (400 g.)
- Tender white beans (150 g.)
- Wide green beans (250 g.)
- Olive oil (1 decilitre)
- 1 clove of garlic, peeled and chopped
- 1 ripe tomato, peeled
- 1/2 tablespoon of paprika
- Saffron threads
- Salt
- Rosemary (sticks optional)

PREPARATION
Cut the chicken into pieces. Salt them. Heat the oil in the paella pan. Brown the chicken pieces very slowly and thoroughly. Once the meat is browned, add the beans and brown them as well.

Next, add the garlic, paprika and tomato. Add 1’2 litres of water and the snails. Boil for 10 minutes. Add the saffron and rice, distributing it evenly over the surface of the paella pan. Boil at high heat for 8 minutes. Then turn the heat down low and cook for 8 minutes more, in order to obtain the socarrat (the crispy bottom layers of rice).