Sofrito 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 Masterclass. (Big thanks to Jim Boitnott, Paella Masterclass Instructor, for this recipe.) 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.