This week we push the boundaries of traditional Spanish cooking by crafting a Hawaiian-inspired Expedition Paella filmed at three jaw-dropping locations: Wailua Falls, Punaʻuʻu Black Sand Beach, and the remote Krenitsyn Volcano.
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We take the flawless technique of a classic Valencian paella and infuse it with the rich, smoky, tropical vibes of a Hawaiian luau — anchored by marbled pork shoulder, a 2-minute sofrito, and that legendary crispy socarrat at the bottom of the pan.
Ingredients
- Marbled pork shoulder, cut into 4cm cubes
- Pineapple chunks (fresh)
- Red pepper, tomato, garlic
- Smoked paprika, saffron
- Bomba rice
- Chicken or pork stock
- Olive oil, salt
Method
1. Sear pork shoulder cubes aggressively until caramelised all over. Remove and set aside.
2. In the same oil, build a rapid 2-minute sofrito: red pepper, grated tomato, garlic, paprika. Cook on high heat.
3. Add pineapple chunks and stir into the sofrito for 1 minute.
4. Add Bomba rice, toast 1 minute. Add hot saffron stock and return pork. Cook 18 minutes undisturbed. Socarrat for final 2 minutes.
Recommended Equipment
🫘 Carbon Steel Paella Pan — the only pan that handles open volcanic fire.
🫘 Premium Saffron (Zaran) — brings the Spanish soul to this Pacific fusion dish.
This Hawaiian-Valencian mash-up works because both cuisines share the same instinct: build flavour in one pan, let the rice do the rest. If you want the technique in its purest form before adding tropical twists, try our classic Chicken Paella Recipe, or if red meat is more your style, check out our Texas BBQ Beef Rib Paella for another bold, smoky take on the dish. Both prove that paella is less a fixed recipe than a technique — one that happily takes on smoked meats, tropical fruit, or whatever bold flavours you throw at the pan, as long as the socarrat stays crisp at the bottom.
