The chefs at Aneto select the freshest vegetables, then slowly simmer them to create an exceptional vegetable stock. This delicious cooking base is ideal for vegetarian paella and any recipe that calls for a great stock.

In the village of Artes, north of Barcelona, the Aneto team selects amazingly fresh vegetables including onions, carrots, leeks and celery. They are seasoned with sea salt and olive oil, then cooked at low heat for hours, extracting the essence of the vegetables. When it is finally ready, the broth is poured into shelf stable Tetrapak packaging, ready at a moment’s notice for your next recipe creation.