1 1/4 cups olive oil
4 pounds chicken, cut into pieces
1 pound rabbit, cut into pieces
1 pound wide, flat green beans (called "bajoqueta de Ferradura" in Valencia)
1 pound fresh butter beans (large white lima beans called "garrofo" in Valencia)
1 pound ripe tomatoes, chopped
1 sprig fresh rosemary
1 teaspoon salt
1 pinch Spanish saffron
2 pounds Valencian rice ("Senia", "Bahia" or "Bomba")
It is best to use fresh and tender beans, although out of season it is possible to use dried. For example, you can use re-hydrated and boiled butter beans (large white lima beans - "garrofo"), pouring them in when the rice is almost cooked. It will need more or less water, depending on the water quality and even the geographic zone altitude. Don Rafael Vidal always uses "Senia" or "Bahia" rice from Valencia with Valencian Denomination of Origin (D.O.)
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