A line of first-rate Spanish broths (chicken, fish and vegetable for soups and stews, and more focused mixtures meant for paella, specifically seafood paella) is now available. There’s even one for black, squid ink paella. These broths, made in Barcelona, are free of additives and preservatives and deliver good flavor. For paella, I might simmer the broth with a little more saffron before adding it to the rice, and it’s also excellent for risotto.

Aneto Natural Broths, $8.99 to $14.99 for 34 ounces, amazon.com.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

source: nytimes.com

LEAVE A REPLY

Please enter your comment!
Please enter your name here