Caldo Aneto Our Natural Broths
Cooking base for Seafood Paella with sofrito (stir-fry tomato, onion and olive oil)
Ingredients: water, monkfish (32%), onion, carrot, celery, leek, tomato, cod (2%), fennel and sea salt.
Sauteed vegetables (20%): rock fish and seafood 31% (Conger, scorpion fish, ribbonfish, crab, mussel, prawn, cockle) tomato, onion, virgin olive oil, garlic, paprika and saffron.
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Cooking base for Meat Paella with sofrito (stir-fry tomato, onion and olive oil)
Ingredients: water, free-range chicken (22%), onion, carrot, cabbage, leek, celery and sea salt.
Sauteed vegetables (20%): rabbit, duck, pork chops, tomato, onion, virgin olive oil, garlic, paprika, white pepper and saffron.
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Cooking base for Seafood Fideuá with sofrito (stir-fry tomato, onion and olive oil)
Ingredients: water, monkfish (32%), onion, carrot, celery, leek, tomato, cod (2%), fennel and sea salt.
Sauteed vegetables (20%): rock fish and seafood 31% (Conger, scorpion fish, ribbonfish, crab, mussel, prawn, squid), tomato, onion, virgin olive oil, garlic, paprika and saffron.
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Cooking base for Squid Ink Paella with sofrito (stir-fry tomato, onion and olive oil)
Ingredients: water, monkfish (32%), onion, carrot, celery, leek, tomato, cod (2%), fennel and sea salt.
Sauteed vegetables (20%): rock fish and seafood 31% (Conger, scorpion fish, ribbonfish, crab, mussel, prawn, squid, cuttlefish), tomato, onion, virgin olive oil, garlic, paprika, squid ink and saffron.
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Cooking base for Valencian Paella
Ingredients: water, chicken (22%), onion, carrot, cabbage, leek, celery and sea salt.
Sauteed vegetables (27%): rabbit, duck, tomato, virgin olive oil, ferraura beans, garrofon beans, snails, saffron and rosemary.
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