Paella Valenciana

Ingredients

• gr (17.5 ounces) chicken
  500 unit
• gr (17.5 ounces) rabbit (or duck)
  500 unit
• gr (3/4 ounce) salt
  20 unit
• olive oil
  8 tablespoons
• gr (10 ounces) chopped green bell peppers (optional)
  250 unit
• garlic (optional)
  1 clove
• sweet paprika
  1 tablespoon
• gr (17.5 ounces) diced or grated tomatoes
  500 unit
• (2 quarts) water (preferably hard water)
  2 liters
• boiled snails (optional)
  24 unit
• gr (4.5 ounces) large haricot beans (canned or fresh)
  125 unit
• gr (3.5 ounces) small haricot beans (canned or fresh)
  100 unit
• gr (4.5 ounces) runner beans or pole beans (fresh only)
  125 unit
• threads of saffron and/or 1.5 teaspoons yellow food coloring (See note below about saffron and food coloring.)
  8 to 10 unit
• gr (14 ounces) short-grain

  white rice
  400 unit
• branches of fresh rosemary
  6 to 8 unit