Sofrito
I can’t count the number of Spanish dishes that start with a sofrito. Although made all over Spain, it is particularly common in the regions along the Mediterranean coast. In Valencia, many rice dishes start with a sofrito, and chicken and fish pair really well with it as well.
A sofrito is a slow cooked base made usually of onions, garlic, tomato and olive oil, with some other ingredients like peppers added to it depending on the final dish you’re preparing. I like to add a pinch of sugar to lower the acidity of the tomatoes, and a bay leaf, because that’s the way my mom makes it.
While natural tomatoes are always preferred, canned tomatoes, diced very small, can be used as well.
SOFRITO
Ingredients:
4 ripe tomatoes
1 medium onion
2 cloves garlic
1/2 tsp pimentón de la Vera (or Spanish paprika)
1 bay leaf
1 tsp sugar
1 pinch salt
1/3 cups olive oil
Peel the tomatoes and grate, reserving all the juices. Heat the oil in the skillet and add the onion, finely chopped. Lower heat to medium, add the salt and the sugar, and sauté until translucent, about 15 minutes. Before the onion starts to brown, add the garlic, finely chopped, and continue to cook at low heat for another 8 to 10 minutes. If the onion and garlic start to burn, add a bit of water to the pan. Add the tomato and its juices, the pimentón and the bay leaf, and cook, uncovered, stirring often, 20-25 minutes, until the sofrito starts to thicken and turns a darker color.
You can use all the sofrito on the dish you’re preparing, or store what you don’t use in an air tight container in the fridge for a few days, to use on another dish.
Note: If using peppers, finely chop them and add to the sofrito when you add the garlic.
