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

Ingredients

• 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)

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