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How to make a sofrito for paella

How to make a sofrito for paella

Sofrito is a key ingredient when cooking paella. It provides one of the foundations to the dish, as it rounds the flavour of the stock and provides sweetness and depth to the rice. Sofrito is a traditional Spanish tomato sauce, very similar to an Italian passata and used in a variety of Spanish dishes. Chopped onions, garlic, peppers and tomatoes are fried in olive oil until you obtain a rich and concentrated tomato sauce. It can be eaten with rice or eggs but often used as the base ingredient to sauces, soups, stews or dishes like paella or as filling to empanadas. You can keep sofrito sauce in the fridge for up to 5 days or you can freeze it for up to 6 months.

 

Ingredients (Makes 500ml Sofrito Sauce)

4 tbsp of olive oil

1 onion, finely chopped

2 cloves of garlic, finely chopped

½ green pepper, finely chopped

100ml dry white wine

500g ripe plum tomatoes, roughly chopped or 1 can of peeled plum tomatoes

1 bay leaf

1 sprig of rosemary

1 sprig of thyme

A pinch of caster sugar

Salt

 

Method

In a medium size sauce pan, heat the oil and add the chopped garlic, onion, peppers, bay leaf, rosemary and thyme and fry for about 10 minutes on a low heat until soft and translucent. Add the chopped tomatoes, white wine, season with salt and a good pinch of sugar and cook for 30 minutes on a low heat, stirring occasionally.