Puerto Rican Seafood Soup: Asopao de Mariscos

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Olive oil, for sauteing

1 white onion, cut into large dice, plus 1 white onion, cut into small dice

1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice

2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked

8 ounces large shrimp, peeled and cleaned, shells reserved

1 cup canned tomato sauce

1 cup white wine

4 cups clam juice

4 cups water

1 bay leaf, plus 1 bay leaf

2 cups rice

24 Little Neck clams

24 mussels

8 ounces sea scallops, cleaned

Pinch saffron

1/2 bunch culantro (not cilantro), finely chopped