Mixed Seafood Paella with Sausage and Pink Beans

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1 1/2 cups quick-cooking rice

1 to 2 cups leftover salmon broken into pieces

1 pound medium shrimp, peeled and deveined

2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 1/4-inch-thick slices

1 (28-ounce) can diced tomatoes

1 (15-ounce) can pink beans, drained

1 large green bell pepper, seeded and diced

1 teaspoon dried oregano

1/2 teaspoon saffron threads

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper