A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails (D

Ingredients

• 1/2 lb medium-size shrimp (about 12)
• salt
• 1/2 tsp freshly ground coarse black pepper
• 1 tbsp spanish extra-virgin olive oil
• 2 large chicken thighs , boned, each cut in quarters
• 2 oz chorizo, sliced thin
• 2 large shallots, chopped
• 3 medium cloves garlic, chopped
• 2 oz string beans, cut in 1/2-inch lengths
• 1 cup spanish short-grained rice
• 1/2 cup very finely minced fresh parsley leaves
• 2 cups rich chicken stock
• 1/2 tsp saffron threads
• 1 tsp sweet spanish paprika
• 12 large canned snails
• 1 large red pepper , roasted, peeled and seeded (optional)