Add 3 cups broth, diced tomatoes and a bay leaf - give it one stir and then let it boil and simmer for 10 minutes - no longer or your rice will be over done. Do not stir the rice just shake a little with the handle if you think it is sticking.
Stir once and add shrimp, green beans and peppers to the top of paella and simmer another 7 minutes until liquid is evaporated. Cover if liquid evaporates too quickly or add reserved broth.
Remove from heat and cover for 3 minutes. At this point you can transport your meal home. Shrimp should be fully pink before serving.
Squeeze 1/2 lemon over paella, stir, remove bay leaf and taste. Add any seasoning if necessary - I usually add 1/2 teaspoon kosher salt.
Serve immediately with a wedge of lemon on the side.