Valencian paella (Paella with mussels)

Heat the oil in a paella dish or large shallow frying pan.

Salt the chicken and rabbit and fry in heavy bottom saucepan or a paella pan for about 5 minutes until golden brown.

Add beans and fry for another five minutes, after which you add the garlic, the paprika and the tomato.

Pour in the stock with the saffron stirred into it, little by little and add the snails.

Stir and fry for 10 minutes.

Add the rice, distributing it evenly over the surface of the pan, stir in the rosemary and simmer briskly for 8 – 10 minutes.

Pop in the mussels and season everything to taste.

Turn the heat down to low and cook for a further 8 – 10 minutes so that the bottom layers of rice are crispy (socarrat)

Garnish with lemon and serve immediately.