Mussels are cooked in water - when they start to open, means that they are ready. Shrimp and shredded cuttlefish is also cooked together, but separately from the mussels. When cooked are shrimp become orange. In a deep saucepan put 50-80 ml sunflower oil and fry the cooked shrimp and squid. Cut the onion and fry well with shrimp. When braised well add the rice and precooked boneless chicken. All fry for a further 5-7 minutes and then added to the broth in which it is boiled chicken. Add peas, less savory, salt, tomato paste and saffron. Boil until the rice begins to soften. Then it is poured into a tray, top rank mussels - one of their shell is removed and put up with the hole. Bake in a preheated oven. Remove just before the water boil off completely, put the olives and serve. Must be eaten with plenty of lemon squeezed over portion. This is the Spanish national dish, which comes from the Valencia region. Prepared in many different ways, but I assure you this is the best.