Paella need not be a huge ordeal; if it were called baked rice and shrimp in a skillet, you’d think it was a piece of cake—which it is.
3 1/2 cups shrimp or vegetable stock or water, plus more if needed
Pinch of saffron
3 tablespoons olive oil
1 medium onion
Salt and pepper
1 pound peeled shrimp
3 large ripe tomatoes (1 1/2 pounds)
2 cups short- or medium-grain white rice, preferably paella or Arborio rice
Several sprigs fresh parsley for garnish