Lockdown recipe: Paella valenciana with CEO Erdmann Rauer
With the help of his daughter, LSG Group CEO Erdmann Rauer steps in front of the frying pan to show us how to prepare a paella valenciana for a summer dish.
The traditional paella from Valencia dates back to the mid-19th century. Mixed in with the rice would be meats such as chicken, rabbit or duck. However, as time went on, the dish was soon found all over Spain. And of course, variations of the dish emerged; one of which you might be familiar with is paella de marisco, or seafood paella.
While the rice dish is often regarded as a Spanish dish, most Spaniards would characterize it to be from the Valencian region. In fact, the word “paella” is actually Valencian for “frying pan”, and stands for the iconic plate in which the dish is typically prepared.
Watch the video above to see how you can recreate it at home.
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