Natural cooking base for Squid Ink Paella

We saute onions, tomatoes and garlic in extra virgin olive oil, then season with pepper and a touch of saffron. We add the seafood, and then our fish broth little by little over the course of 2 hours until perfectly cooked.

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Ingredients

Water

MONKFISH (32%)

Onion

Carrot

CELERY

Leek

Tomato

COD (2%)

Fennel

Sea salt

SOFRITO (20%):

ROCKFISH AND SEAFOOD (31%) (CONGER, SCORPION FISH, RIBBONFISH, CRAB, MUSSEL, PRAWN, COCKLE)

Tomato

Onion

Extra virgin olive oil

Garlic

Paprika

Squid ink

Saffron

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Nutritional facts

For 100 ML For 250 ML *
Energy value 123 kJ / 30 kcal 407 kJ / 98 kcal
Fat
Saturated fat
2,4 g
0,4 g
7,9 g
1,3 g
Carbohydrate
Sugars
1 g
0,3 g
3,3 g
1 g
Dietary Fiber 0,5 g 1,7 g
Protein 0,8 g 2,6 g
Salt 0,9 g 2,97 g

* Equals one serving. This pack contains 4 servings

Allergens

  • Monkfish, cod, celery, conger, scorpion fish, ribbonfish, crab, mussel, prawn and cockle.