Price: $15.15

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ANETO 100% Natural, The Authentic Master stock and Soffrito for the Meat Paella. This is made with the classic Soffrito, virgin olive oil, Free Range Chicken, Rabbit, Duck, Pork Chops, Mushroom, Saffron, onion, carrot,cabbage and celery

Origin - Spain

Are you buying for your Restaurant, Bar or Deli? Contact us for wholesale pricing.

Aneto 100% Natural Stocks and Broths have no flavourings or additives, are Gluten free and contain no milk or dairy products. Aneto buys the freshest vegetables, meat and fish from the market, carefully selecting and cleaning the ingredients with cold water, before cooking. Depending on the recipe, Aneto previously roasts the meats, and then sauté the vegetables with the meat or seafood for 2 additional hours. Then all the ingredients are placed in a stainless steel basket which is directly introduced into kettles of 3.000 liters capacity. The kettles are then filled with cold water and just the right amount of sea salt. Simmering all the ingredients at low heat for three hours (two hours in the case of fish broth recipe).
Because there is only one way to make a 100% Natural Broth, just as it’s cooked at home.

It’s the way its made at Aneto

Ideal for:

  • The entire family
  • A healthy, tasty and natural diet
  • How to use:

    Paella, for 2-3 people:
  • 1 litre of Aneto broth for Paella with Meat Sofrito
  • 1 pan of approximately 30cm diameter
  • 250 gr. of the best rice you have
  • Oil
  • Step by step:

    1. We place the pan on the heat, pour a dash of oil and add the rice to sofrito it for a couple of minutes. *
    2. Add the contents of the carton into the pan and bring to the boil.
    3. Leave to cook on a high heat for 10 minutes and then 10 minutes more on a low heat.
    4. Remove from the heat and leave to sit for 5 minutes.
    * To decorate the paella, you can add meat and/or vegetable dices.
  • Two tips:
  • Use fine noodles instead of rice and you will have magnificent ‘Fideos a la Cazuela’ (casserole noodles)
  • Incomparable as a basis for stews and casseroles

Arroz con pollo al horno / Baked rice chicken

Ingredients for 5 people:
1L Aneto cooking base for meat paella
1/2 kg diced chicken
1/2 kg sausages
400 gr “bomba” rice
1 garlic clove
Fresh parsley
Olive oil
Toasted unsalted almonds
A drizzle of cognac
Black pepper
Season the chicken. Add oil just to brown the chicken. The casserole must be low and suitable for oven. Reserve.
Next, fry the sausages with the same oil and reserve.
Crash the clover garlic, parsely and toasted almonds in a mortar. Add a little bit of oil to integrate well the blend. Add a drizzle of cognac and reserve.
Preheat the overn at 180º grades.
Add the rice in the casserole with the same oil and sauté it for a couple of minutes.
Then, add the meat and add the blend (step 3) on mdeium heat and stir it.
Add the Aneto broth (better if the broth has been heated before).
Carefully put the casserole in the oven and let it cook for 18 minutes at 180º grades.
Finally let it rest for 2 minutes and serve.