Instructions: If using dried butter beans, soak overnight. Cook them in boiling water for 5 minutes. Drain and refresh under cold water. Set the beans aside.

Blanch the green beans in boiling water for 1 minute. Drain, refresh in cold water and set aside.

Cut the chicken thighs in half along the bone, making 4 pieces. Lightly salt the chicken, rabbit and duck.

Place a 14-inch paella pan on the fire and heat the oil over medium-high heat. Sprinkle 1 teaspoon of salt into the oil, then add the chicken, rabbit and duck and let them brown slowly, about 10 minutes. Next add the limas or parboiled butter beans and the blanched green beans and cook and stir 1 minute. Add the garlic, and when it begins to turn golden, the tomato pulp.

In a small bowl combine 1/4 cup of water, the yellow food coloring, saffron and pimenton. Stir until the spices are dissolved. Dribble this mixture into the pan. Add 4 cups of broth or water and turn the heat to high. Add the snails and sprig of rosemary. When the liquid is boiling, add the rice, stirring to distribute it evenly. Continue to cook on high heat for 6 minutes.

Remove the rosemary. Reduce the heat to medium. Cook 14 minutes more without stirring. Add additional liquid if necessary. The liquid should be almost absorbed, the rice al dente. Allow the paella to sit for 5 to 10 minutes before serving, then garnish with lemon wedges.

This recipe yields 4 to 6 servings.

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