The paella valenciana piles chicken, pork, rabbit, and snails over saffron rice with butter beans and red peppers for a hearty, traditional build. Prepared in the wood-fired oven, it gains a subtle char that elevates the smoky profile beyond standard versions. It steams to the table in generous portions, ideal for groups with sides of pan con tomate. Diners rave about the tender meats and robust seasoning balance.