Sofrito Español

Name: Sofrito Español
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Spanish
Ingredients: Extra-virgin olive oil — 60 ml (1/4 cup); Onion, finely diced — 1 large; Green bell pepper, finely diced — 1; Garlic cloves, minced — 3; Ripe tomatoes, grated or crushed — 400 g (14 oz); Sweet paprika — 5 g (1 tsp); Salt — 5 g (1 tsp); Sugar (to balance acidity) — 3 g (1/2 tsp)

The Quirky Foodster Team

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10 min

Prep

40 min

Cook

Ingredients

Extra-virgin olive oil — 60 ml (1/4 cup)
Onion, finely diced — 1 large
Green bell pepper, finely diced — 1
Garlic cloves, minced — 3
Ripe tomatoes, grated or crushed — 400 g (14 oz)
Sweet paprika — 5 g (1 tsp)
Salt — 5 g (1 tsp)
Sugar (to balance acidity) — 3 g (1/2 tsp)

Method

Heat olive oil in a wide heavy pan over medium-low heat; add onion and pepper, cook slowly 15-20 minutes until
very soft and lightly golden.
Add garlic, cook 1-2 minutes until fragrant.
Stir in grated tomato, paprika and salt; simmer 20-25 minutes over low heat, stirring occasionally, until thick and
deep red, with the oil separating slightly at the edges.
Add sugar if needed to balance acidity.
Use immediately as a base for paella, stews or other dishes, or cool and store.

Cultural Background: A slow-cooked base of onion, garlic, tomato and pepper, Spanish sofrito underpins countless regional dishes from paella to stews, its name derived from 'sofreír' (to lightly fry), and its long, patient cooking is considered essential to Spanish home cooking.

Tips: • Low, slow cooking is essential — sofrito should never be rushed, as its depth comes from long caramelisation. • The sauce is ready when the oil visibly separates from the tomato at the pan's edges.

Variations: • Add a pinch of saffron for a paella-specific base. • Add diced ham for a richer, meatier sofrito used in some regional stews.

Storage: Refrigerate up to 5 days, or freeze in portions up to 3 months.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 50 kcal, 1 g protein, 3.5 g fat, 4 g carbohydrate per 60 g serving.

FAQs: What dishes use sofrito as a base? Paella, many Spanish stews, rice dishes, and bean dishes all commonly start with a sofrito base. Can I make a big batch and freeze it? Yes, sofrito freezes very well in portions and is a great time-saving base to have on hand.