Cooking Broth for Squid Ink Paella

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Make the classic Arroz Nero black rice paella at home with this seafood stock with fresh squid from Aneto! Aneto takes stock to the next level with this blend of their homemade broth, saut�ed, vegetables, and fish. This creates a wonderful and filling paella, where all you need to do is add your favorite brand of short-grained rice. To start, Aneto fries the onions, tomatoes and garlic in virgin olive oil over a very low heat to create a sofrito. They then season it with paprika and a touch of saffron. Next they add all the seafood and the rock fish to the sofrito and continue cooking it gently for over 2 hours, slowly adding Aneto�s Seafood Broth. Finally, at the end of cooking, fresh squid ink is added to give the broth it�s characteristic color. Each box contains both broth and saut�ed fish and vegetables. The following saut�ed products are added to Aneto�s homemade broth: conger eel, scorpion fish, ribbon fish, crab meat, mussel, prawn, cockle, squid, cuttlefish tomato, onion, virgin olive oil, garlic, paprika, squid ink, and saffron.

At Aneto, located in the town of Art�s in Catalonia, Aneto makes entirely natural broths, with 100 % fresh ingredients simmered in a pot over a low heat for three hours, with the aim of equaling the quality and flavor of traditional home-made recipes. Aneto�s secret is that there is only one way to make natural broth: fresh ingredients simmering in a pot over a low heat. Originally, Aneto did not make broths: they have been dedicated to the curing and aging of Serrano hams and charcuterie products for 40 years, attaining throughout the company�s long history a renowned prestige. A few years ago Aneto decided to offer the Spanish market a natural Serrano ham broth made with our own hams. After working on this project for more than 10 years, Aneto mastered the flavors of many Spanish broths and sauces. Today Aneto make a natural broth identical to the one we would make ourselves at home.
Weight (lbs.):1
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