Recipe notes from ZuZu Restaurant - "Here is a classic Valencia-style paella recipe. This is where we began cooking paella with a friend who is a chef that as well grew up in Valencia. The best part of making a paella is that you can add or take away any ingredient desired, excluding the rice. We have found that any style of paella is better cook over live fire, we use grapevine and oak. Wikkibooks (online) "Paella Cooking Techniques" is a informative prospective on the different cooking styles of paella, it is worth a look."
20 threads saffron, crushed
1 lb. boneless skinless chicken thighs, cut into 1½" chunks
½ rabbit (about 1 lb.), cut into 6–8 pieces
Kosher salt and freshly ground black pepper, to taste
½ cup extra-virgin olive oil
1 medium onion, minced
1 each red, yellow and green bell pepper, diced
½ lb. shucked lima beans
½ lb. green or romano beans
2 tsp. smoked paprika
3 cloves garlic, minced
3 medium tomatoes, minced
7 cups chicken broth
36 live or canned snails (if canned, rinse and boil for 3 minutes and then drain)
2½ cups bomba rice
Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season chicken and rabbit with salt and pepper. Heat oil in a 16"–18" paella pan over medium-high heat. Add chicken and rabbit and cook, turning often, until golden brown, about 6 minutes. Add onions, sauté, add the bell peppers, beans, paprika, garlic, and tomatoes and cook, stirring occasionally, until garlic is soft, about 5 minutes. Add reserved saffron mixture, broth, and snails; season with salt and bring to a boil over high heat.
Sprinkle in rice, distribute evenly, and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce heat to low and cook, without stirring, until rice has absorbed the liquid and is al dente, 5–10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 10 minutes before serving.
`Recipe compliment of ZuZu Restaurant