Arroz Negro Squid Ink Stock by Aneto
- 100% natural
- Rich, flavorful base for black rice paella
- With black squid ink
- Plus wild seafood, saffron and garlic
- Size - 33.8 fl oz/1000 ml
Arroz negro is a shockingly black paella. It is similar to a classic seafood paella with the addition of one magical ingredient - squid ink. This rich ink coats every grain of rice and piece of fish, adding a profound flavor. Adding an umami taste, it is one of our favorite styles of paella.
To create this black rice stock, the chefs at Aneto use the freshest seafood, including monkfish, crabs, mussels, squid and shrimp in a broth seasoned with vegetables, sea salt, garlic and real Spanish saffron. But the squid ink adds the magic that transforms the whole stock.
This all natural, shelf stable broth is the ideal base for making a arroz negro (black rice) or black fideuà noodle paella. Add your favorite seafood and shellfish to create an amazing paella masterpiece.
Water, fish (angler fish, cod, conger fish, scorpion fish), shellfish (mussels, prawns, squid, cuttlefish), tomato, onion, olive oil, carrot, leek, fennel, celery, sea salt, garlic, paprika, squid ink and saffron.
Serving size 1 cup (330ml). Servings per container 3. Calories 98. Total fat 8g (10%), Saturated Fat 1g (0%), Trans Fat 1g, Cholesterol 7mg (2%), Sodium 1188g (52%), Total Carbohydrate 3g (1%), Dietary Fiber 2g (6%), Total Sugars 1g, Includes 0g Added Sugars, Protein 3g. Vitamin D 0%, Calcium 1%, Iron 15%, Potassium 2%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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