Paella with Rabbit and Snails (Paella Valenciana)

Name: Paella with Rabbit and Snails (Paella Valenciana)
Cuisine: European, Mediterranean, Spanish
Ingredients: 20 threads saffron, crushed (about 1/4 tsp.); 1 lb. boneless skinless chicken thighs, cut into 1 1/2" cubes; 1⁄2 rabbit (about 1 lb.), cut into 6–8 pieces; Kosher salt and freshly ground black pepper, to taste; 1⁄2 cup extra-virgin olive oil; 1⁄2 lb. shucked lima beans, fresh or frozen and thawed; 1⁄2 lb. green or romano beans, trimmed and halved crosswise; 2 tsp. smoked paprika; 3 cloves garlic, minced; 3 medium tomatoes, minced; 7 cups chicken broth; 36 live or canned snails (if canned, rinse and boil for 3 minutes and then drain); 2 1⁄2 cups short-grain rice, preferably Valencia or bomba