Base de cocción para paella valenciana. El proceso es sofreir primero los tomates en aceite de oliva virgen a fuego muy lento con romero y azafrán, se agregan la carne y verduras (caracoles, judías y alubias), se cocina por mas de dos horas agregando lentamente el caldo base ANETO para la paella valenciana. Elaborado con caldos 100% naturales. Sin gluten.
Ingredientes: agua, pollo de corral (22%), cebollas, zanahorias, col, puerros, apio, sal. Verduras salteadas (20%): conejo, pato, tomate, aceite de oliva virgen extra, judías ferraura, judías verdes, judías garrofon, caracoles, azafrán, romero.
Base for Valencian paella. The process is to first fry the tomatoes in virgin olive oil over a very low heat with rosemary and saffron, add the meat and vegetables (snails, beans and beans), cook for more than two hours slowly adding the ANETO base broth for the Valencian paella. Made with 100% natural broths. Without gluten.
Ingredients: water, free-range chicken (22%), onions, carrots, cabbage, leeks, celery, salt. Sauteed vegetables (20%): rabbit, duck, tomato, extra virgin olive oil, ferraura beans, green beans, garrofon beans, snails, saffron, rosemary.
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