Cut the chicken (and rabbit) into pieces and salt them. Heat the oil in the paella pan. Brown the chicken pieces very slowly and thoroughly. Then add the beans and brown them as well.
Next, add the garlic, paprika and tomato. Add 1.2 litres of water and the snails. Boil for 10 minutes.
Add the saffron and rice, distributing it evenly over the surface of the paella pan. Boil on a high heat for 8 minutes. Then turn the heat down low and cook for a further 8 minutes so the bottom layers of rice are crispy (“socarrat”).