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Spanish Sofrito for Paella Recipe

Spanish · Condiment · 40 min total

A foundational sauce for paella, this sofrito is a slow-cooked blend of tomatoes, onions, garlic, and peppers that adds deep, savory flavor.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 2 large ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
• 1 teaspoon smoked paprika (pimentón)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet or paella pan over medium heat.
2. Add onion and bell pepper; cook, stirring occasionally, until softened, about 8 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Add grated tomatoes, smoked paprika, salt, and pepper. Stir well.
5. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and deepens in color, about 20 minutes. The sofrito should be a rich, jammy consistency.
6. Remove from heat and use immediately or let cool and store in the refrigerator for up to a week.

Tips

• For best flavor, use ripe, in-season tomatoes.
• Sofrito can be frozen in ice cube trays for easy portioning.
• This recipe can be doubled or tripled.

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