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Preheat oven to 450°.
Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, ⅔ cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.
Combine chopped tomato, onion, ½ teaspoon salt, sugar, and garlic in a food processor; process until smooth.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining ⅝ teaspoon salt. Cover and bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.