- Over 30% freshly stewed seafood
- Slowly stewed natural ingredients
- Colored with squid ink
- For the famous Arroz Negro black rice paella
- No refrigeration needed
- Size - 1 liter/33.8 oz
Arroz negro, or black rice, is a rich delicious version of paella. More than any type of rice dish, arroz negro depends on an excellent, flavorful broth. The masters at Aneto have painstakingly created this premium caldo to make it easy to prepare a great arroz negro.
Aneto uses the finest ingredients for their broths, taking no shortcuts. This broth is more than 30% fresh seafood, simmered for hours with local vegetables, olive oil and saffron. The result is far better than what most of us could create at home.
To use, simply add to a good arroz negro recipe with Spanish short-grained rice and some fresh seafood. As it cooks, the rice will absorb every drop of flavor. The result is a rich, delicious paella unlike any other (and with very little fishiness).
Trust the masters at Aneto, this excellent black rice paella broth is worth every penny!
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.