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
2 cups long-grain rice
1 whole bay leaf
1/4 cup dry white wine
1/2 cup small peas, cooked
4 white asparagus tips
2 roasted red peppers, cut into strips
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