Instructions

1. Cut chicken or rabbit into small bone-in pieces. Cut flat green beans into short strips. Heat stock or water and keep hot.
2. Add olive oil to paella pan over medium-high heat. Salt the meat and brown it well on all sides until deeply golden; this builds flavor.
3. Push meat to the sides. Add green beans to the center and fry until lightly golden and tender-crisp.
4. Lower heat slightly. Add garlic and cook briefly until fragrant, not browned. Add grated tomato; cook until it thickens and loses most of its water.
5. Make a small clear space in the center; add paprika, stir quickly (do not burn), then immediately mix into the tomato and meat.
6. Pour in hot stock, scraping the bottom to release browned bits. Add garrofó beans (and snails if using) and rosemary sprigs.
7. Taste and season generously with salt; this is your final chance before rice goes in. Simmer 10-15 minutes so liquid takes on meat and vegetable flavors.
8. Add saffron to the simmering liquid and distribute. Sprinkle rice evenly across the pan in a thin uniform layer; level with a spoon for even depth. Do not stir again.
9. Cook on high heat for about 8-10 minutes: rice should boil vigorously and absorb much of the liquid. Lower to medium-low and cook another 8-10 minutes until liquid is mostly absorbed and rice is al dente.
10. When rice is almost dry and you hear faint crackling, raise heat for 30-60 seconds to lightly toast the bottom for socarrat (crispy crust), watching carefully so it does not burn.
11. Remove from heat, cover loosely with cloth or foil, and let rest 5-10 minutes. Discard rosemary sprigs. Serve directly from paella pan, prizing the crispy socarrat at the bottom.