Sofrito (Base for Paella) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: o ¼ cup olive oil
o ¼ red onion, finely chopped
o ¼ Spanish onion, finely chopped
o ½ shallot, finely chopped
o 1 clove garlic, finely chopped
o ¼ green pepper, cut into fine strips
o ¼ carrot, cut into fine strips
o ¼ white part of leek, cut into fine strips
o ½ cup dry white wine
o 1 – 28 ounce can San Marzano tomatoes
o 1 sprig rosemary
o 1 bay leaf
o Pinch of sugar
o Salt and pepper to taste
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Directions: |
Directions:• Heat oil in large pan over low heat and gently sauté onions until they start to soften. Add shallot and sauté until softened and translucent.
• Add garlic and cook until opaque. Add bell pepper, carrot and leek and continue to sauté over low heat until they have softened and disintegrated.
• When mixture has thickened, pour in white wine and deglaze the pan, scraping up any bits on bottom with a wood spatula. When the alcohol has evaporated, add the tomatoes, rosemary, and bay leaf. Break up tomatoes as you stir them in. Simmer very gently over very low heat for 50 minutes.
• Season with salt, pepper and a pinch of sugar and remove the bay leaf and rosemary sprig.
• Pass mixture though a food mill over a bowl, then push through a fine mesh sieve or chinois. (Note: It is not advisable to use a blender or food processor for these steps because they introduce air into the sofrito.)
• Allow to cool and store in refrigerator in a tightly sealed container until ready to use. |
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Number Of
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Number Of
Servings:2 1/2 cups |
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Notes: |
Personal
Notes: This sofrito recipe comes from my “Paella” cookbook by Alberto Herraiz and is the essential base or first stage in making authentic paella. “Sofrito” is to Spanish cooking as the “Holy Trinity” is to Cajun cooking or “Mirepoix” is to French cooking. Sofrito is also used in huevos rancheros and as a base for black bean soup, black beans and rice, etc.
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