Valencian paella

Pat the chicken and rabbit pieces dry without washing them. Drain the optional cooked snails. Wash the green beans, tomatoes, pepper and rosemary. Trim and cut the green beans. Grate the tomatoes. Deseed and chop the pepper, then peel and chop the garlic.

Heat the oil in a large paella pan and brown the chicken and rabbit pieces for about 15 minutes, turning them. If using, add the pepper and sauté for 1 minute, then add the garlic and brown it without letting it burn.

Add the paprika, immediately followed by the tomatoes. Sauté until the tomatoes darken and become pulpy, and the mixture reduces slightly.

Pour in the water and bring to a rolling boil. Add the snails if using, both types of fresh white beans, the green beans and the saffron. Boil for 10 minutes over a high heat. Immerse a sprig of rosemary in the stock for no more than 30 seconds, then remove it. Taste the stock and adjust the seasoning with salt to taste.

Add the rice, stir it in, then spread it evenly across the bottom of the pan in a layer about 1 centimetre thick. Cook for 10 minutes over a high heat. Reduce to a medium heat for 4 minutes, then to a low heat for 4 minutes. The rice must be cooked and the meat must maintain a core temperature of 75 degrees Celsius for 30 seconds. Continue cooking with a little hot water if necessary. If no toasted rice crust has formed on the bottom, briefly increase the heat and listen for the rice to crackle. Remove the pan from the heat when the rice is almost dry. Place the remaining rosemary sprigs on top, cover with a clean white tea towel and wait 5 minutes before serving.