Sofrito
Sofrito is a rich combination of slow cooked onion, capsicum and tomatoes. It is traditionally used in a paella dish. The mixture coats the paella rice with flavour and keeps it moist and is therefore cooked in lots of oil and spices. You can make this in advance.
Makes 1-2 cups
1 large red capsicum, seeded and chopped
3 tomatoes, seeded and chopped
2 medium white onions, finely chopped
3 cloves garlic, finely chopped
6 bay leaves
1 tbsp smoky or sweet paprika
1 tsp sugar
1 ½ tsp sea salt
1 tsp cracked pepper
150 ml olive oil
- Heat up the oil in a frying pan and add the onions, half the salt, half garlic, sugar, paprika, pepper and bay leaves. Stir through and turn the heat down to medium low. Sauté for 10 minutes until the onion is soft and translucent.
- Add capsicum and cook on low heat for 20 minutes, stirring through every 5 minutes.
- Add tomatoes and the rest of salt and garlic. Turn up the heat to medium and stir through for 2-3 minutes. Turn the heat back to low and cook the mix for 40 minutes, stirring every 5-10 minutes. Taste to make sure there is enough salt.
- Sofrito should be largely reduced by the time it’s cooked. It should look caramelised, darker in colour and have lots of flavour.