2 lbs. chicken
Olive oil
12 mussels
1 lb. shrimp
1 onion
Saffron
2 1/2 c. rice
Red peppers
Green peas
Deep frying pan or Wok

Cut chicken into small pieces and fry with olive oil and chopped onion. On a side boil mussels for later. Meanwhile, boil shrimp and keep water an a side for later (as broth for the rice). When chicken is brown, add rice and broth from shrimp with it. Add saffron to taste. Add red peppers and green peas. Salt to taste. Add mussels on top of dish to decorate.