Thoroughly clean the mussels are flooded with water and cook until open. Remove the flesh from the shell. In a deep frying pan in sunflower oil fry the chopped onion until yellow, add chopped peppers, garlic, olives, which are removed stones, chicken livers and rice and cook until rice absorbs the oil. Add cooked mussels, lobster meat, cut portions zander, boiled, peeled and cut into quarters tomatoes, pour 1 1/2 cups (300 ml) boiling water in which they put a little saffron and salt and stew under a lid on low heat until soft. Serve immediately.