Paella. American-style

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2 tablespoons olive oil

2 tablespoons tomato paste

1 pound boneless sirloin steak, trimmed of fat, cut into 1-inch cubes

2 dozen (51 to 60 count) frozen shrimp, thawed, shelled and deveined

1 (6.8-ounce) box beef flavor rice preparation (recommended: Rice a Roni)

2 1/2 cups hot water

2 tablespoons butter

1 small onion, sliced

1/4 cup peas, frozen

1/2 cup sliced baby carrots

1/2 medium red bell pepper, diced

1 (3.5-ounce) can mushrooms, drained

1/4 cup pitted, sliced black olives such as kalamata

2 tablespoons grated Parmesan