Crush saffron and combine it with wine in a small bowl. Heat oil in paella pan (or oversized, deep chicken fryer) until hot. Cook chicken over medium heat until brown on all sides. Remove chicken. Brown the chorizo and pork, turning them until they are nicely browned. Remove and set aside with chicken. Cook onion and garlic until onion is tender; drain excess oil from pan and stir in stock, rice, tomatoes, parsley, salt, paprika, pepper, red pepper and saffron mixture. Add chicken, pork and chorizo and bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir shrimp and clams into the chicken/pork/chorizo/rice mixture. Cover and simmer 5 minutes. Add peas; cover and heat until hot, 5 to 10 minutes. Garnish with pimiento. Note We love to serve this with Portuguese sweet bread or crusty French or Italian bread. You need no other accompaniment. This is delicious.