what is the traditional protein commonly used in the classic valencian paella?

The traditional protein commonly used in classic Valencian paella is a combination of chicken and rabbit. Additionally, pork and snails are also traditional proteins often included in paella Valenciana. This combination reflects the authentic regional recipe, which notably does not include seafood, unlike other paella variations. The dish is also characterized by the use of short-grain rice, saffron, green beans, and butter beans, cooked to develop the signature crispy bottom layer known as socarrat.