Paella Valenciana

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1/2 teaspoon saffron

4 cups chicken stock

1/2 cup Spanish extra-virgin olive oil

2 cloves garlic, minced

2 medium tomatoes, chopped

1 large Spanish onion, chopped into eighths

1 large green pepper, chopped into eighths

1 pound boneless chicken breast, cut into 1-inch pieces

12 ounces boneless pork loin, cut into 1-inch pieces

Salt and freshly ground black pepper

12 ounces shrimp, 36-40 count

8 ounces squid, tentacles and tubes, cut into 3/4-inch-wide tubes

12 scallops, 10-20 count

8 littleneck clams

8 mussels

2 cups long-grain rice

1 whole bay leaf

Garnish:

1/4 cup dry white wine

1/2 cup small peas, cooked

4 white asparagus tips

2 roasted red peppers, cut into strips