ANETO - CALDO DE PESCADO - SEAFOOD BROTH delicatessen DECANTER (UK): 97 POINTS
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ANETO - CALDO DE PESCADO - SEAFOOD BROTH delicatessen DECANTER (UK): 97 POINTSYou 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.
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