My baskets
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My baskets
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At the start of the boiling process, you can appreciate seafood aromas in our smooth broth, made with estuary mullet and shrimp from Cadiz, later you will find on your palate the characteristic emboque of salted cod melted with rice, flanked by the characteristic boletus edulis.
How to use: Heat all the broth in a pan, 10 cm in diameter. When it starts to boil, add the 90 g of rice and stir a little. Boil over a low heat for approximately 15 minutes. Remove the casserole from the heat before all the broth is consumed. Leave to stand for 2 minutes and serve.
We present it in a "DUO" package, consisting of two cans, one with rice and one with broth and chopped boletus.
At the start of the boiling process, you can appreciate seafood aromas in our smooth broth, made with estuary mullet and shrimp from Cadiz, later you will find on your palate the characteristic emboque of salted cod melted with rice, flanked by the characteristic boletus edulis.
How to use: Heat all the broth in a pan, 10 cm in diameter. When it starts to boil, add the 90 g of rice and stir a little. Boil over a low heat for approximately 15 minutes. Remove the casserole from the heat before all the broth is consumed. Leave to stand for 2 minutes and serve.
We present it in a "DUO" package, consisting of two cans, one with rice and one with broth and chopped boletus.
