SOFRITO
4 cups
1
hour30
minutesSofrito is the beginning of so many great dishes. This basic preparation of aromatic ingredients is found in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. While there are versions of Sofrito that are ground aromatics, blitzed in a blender, most often Sofrito is cooked. Hop over to our blog to learn all about Sofrito, Mirepoix, Trinity and more aromatic mixtures.
This recipe is the version we use in our Paella Workshop. It makes more than you’ll need for a paella, but it keeps well in the fridge. Put a dollop in tortilla soup. Use a scoop for a quick shrimp saute to serve over rice. We love to spread it on toasted sourdough slices.
Ingredients
1.25 cups Arbequina Extra Virgin Olive Oil
2 medium yellow onions, finely chopped
2 cloves garlic, minced
1 tsp Kosher Flake Salt
1 tsp sugar
1 tsp Spanish Sweet Paprika
28 oz can crushed tomatoes
Instructions
- Heat the Arbequina Extra Virgin Olive Oil over medium-low heat. Add onions, garlic, salt and sugar. Cook at a lazy simmer for 45 minutes. The mixture should be golden brown.
- Add the tomato, paprika and bay leaves and cook for at least 45 minutes over medium-low heat at a lazy simmer. The mixture will be very aromatic and you’ll see an oil and tomato separation.
- Can be stored in the fridge for 2 weeks, or freeze for up to 8 months.
