Paella with Rabbit and Snails (Paella Valenciana)

Ingredients

• 20 saffron threads, crushed, about ¼ tsp.
• 1 pound boneless skinless chicken thighs cut into 1½" cubes
• 1/2 rabbit about 1 lb., cut into 6–8 pieces
• kosher salt
• ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 pound lima beans shucked, fresh or frozen and thawed
• 1/2 pound romano beans or green, trimmed and halved crosswise
• 2 teaspoons smoked paprika
• 3 cloves garlic minced
• 3 tomatoes medium, minced
• 7 cups chicken broth
• 36 canned snails or live, if canned, rinse and boil for 3 minutes and then drain
• 2 1/2 cups short grain rice preferably Valencia or bomba