Broth, Shellfish Broth for Black Rice Paella, Aneto

Aneto is Spain's most famous brand for "Caldo" (broths). They have used their expertise to produce a range of sumptuous paella stock bases with no expense spared with the ingredients used. This stock is used to make the unique Arroz Negro - Black rice. The black colour (along with bags of flavour) comes from the black squid ink.

In addition to the fish & seafood Aneto also include the all-important "sofrito" by first frying the onions, tomatoes and the garlic in virgin olive oil over a very low heat. They then season the sofrito with paprika and a touch of saffron. The seafood and the rock fish is then added to the sauce and they continue cooking it gently for over 2 hours, slowly adding the seafood broth.

All you need to do is quick fry some chopped squid, add the stock, bring to the boil and add the rice. Everything else is done for you !

The carton contains enough stock for about 4 generous portions of paella. Use about 400g of rice in a 36cm or 38cm paella pan.

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)