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

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1/2 pound medium-size shrimp (about 12)

Salt

1/2 teaspoon freshly ground coarse black pepper

1 tablespoon Spanish extra-virgin olive oil

2 large chicken thighs, boned, each cut in quarters

2 ounces chorizo, sliced thin

2 large shallots, chopped

3 medium cloves garlic, chopped

2 ounces string beans, cut in 1/2-inch lengths

1 cup Spanish short-grained rice (or use Italian short-grained rice)

1/2 cup very finely minced fresh parsley leaves

2 cups rich chicken stock

1/2 teaspoon saffron threads

1 teaspoon sweet Spanish paprika

12 large canned snails

1 large red pepper, roasted, peeled and seeded (optional)