NATURAL BROTH WITH SOFRITO FOR FIDEUÁ
Broth for Cooking Paella
Broth for Cooking Paella
NATURAL BROTH WITH SOFRITO FOR FIDEUÁ
We saute onions, tomatoes and garlic in extra virgin olive oil, then season with pepper and a touch of saffron. We add the seafood, then add our fish broth little by little over the course of 2 hours until perfectly cooked.
| for 100 ml. | for 250 ml. * | |
|---|---|---|
| Energy value | 123 kJ / 30 kcal | 406 kJ / 99 kcal |
| Fat | 2,4 g | 7,9 g |
| Saturated fat | 0,4 g | 1,3 g |
| Carbohydrate | 1,0 g | 3,3 g |
| Sugars | 0,3 g | 1,0 g |
| Dietary fiber | 0,5 g | 1,7 g |
| Protein | 0,8 g | 2,6 g |
| Salt | 0,90 g | 2,80 g |
Fish, Monkfish, Rockfish (Conger, Rooster, Ribbons), Cod), Celery, Shellfish (Crabs, Mussels, Prawns) and Squid
Fish Broth (85%): Water, Monkfish (10%), Rock Fish (3%) (Conger, Rooster, Ribbons), Cod (2%), Carrot, Celery, Fennel and Sea Salt. Seafood Sofrito (15%): Tomato, Onion, Olive Oil, Seafood (7%) (Crabs, Mussels, Prawns), Leek, Garlic, Squid, Paprika and Saffron.
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