Cold Paella Salad

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1 small whole chicken (about 2 1/2 to 3 pounds), cut into 8 pieces

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

1 pound large shrimp, peeled and de-veined

1/2 red onion, diced

5 cloves garlic, smashed and roughly chopped

1 red bell pepper, cored, de-veined, and diced

1 green bell pepper, cored, de-veined, and diced

1/2 teaspoon saffron

1/2 pound chorizo, sliced

1 tablespoon tomato paste

2 cups rice

4 cups chicken stock or water

1 pound mussels, cleaned and de-bearded

3/4 cup frozen peas, thawed

Fresh Herb Vinaigrette, recipe follows

Fresh Herb Vinaigrette:

3 tablespoons finely chopped fresh parsley leaves

1 teaspoon finely chopped fresh rosemary leaves

1/4 cup minced chives

1 tablespoon minced garlic

1/4 cup sherry vinegar

Salt and freshly ground black pepper

1/2 cup extra-virgin olive oil