Paella Valenciana

Name: Paella Valenciana
Ingredients: 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