Piquillo peppers (38%), fish and shellfish broth (fish broth: water and Sea Eel; shellfish: (6%) in variable proportion of Norway lobster, shrimps and pink shrimps), shrimps (6%), whiteleg shrimps (4%), vegetable oil (sunflower), tomato, onion, leeks, carrots, rice flour, milk, rice, garlic, salt, brandy, spices and to promote color retention: Ascorbic Acid Disodium EDTA
