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ANETO - CALDO DE PESCADO - SEAFOOD BROTH

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You cannot make a good paella without a good broth (caldo). Period. 

Aneto is one of the most common broths used in Spain to make paella (in this case, seafood paella). 

Tip: warm it up before adding the caldo to the rice! Do not pour it cold. 

Category: Pantry