Sofrito
The flavor foundation of every great paella
If the paella is the star, the sofrito is the reason it tastes the way it does. Mom makes this a day ahead every single time and it is one of those small steps that makes a big difference at the table. This recipe is adapted from Sur La Table. We are sharing it here for easy reference since it is called for in both of our paella recipes.
Sofrito
Adapted from Sur La Table. Makes about 1½ cups.
Ingredients
3 tablespoons olive oil
1 cup finely diced yellow onion
½ cup finely diced red bell pepper
1 tablespoon minced garlic
1 cup crushed tomatoes (or freshly grated ripe tomatoes)
½ teaspoon pimentón (Spanish smoked paprika)
½ teaspoon sea salt
1 bay leaf
Instructions
Heat the olive oil in a medium skillet over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
Add the garlic and cook for 1 minute more, until fragrant.
Stir in the crushed tomatoes, pimentón, sea salt, and bay leaf. Reduce the heat to low and simmer gently, stirring occasionally, until the mixture has thickened and most of the liquid has evaporated, about 20-25 minutes.
Remove the bay leaf and allow the sofrito to cool slightly before using.
OTC Notes Make this the day before. It gets better overnight and it is one less thing to think about the day of. It keeps in an airtight container in the fridge for up to 3 days and is called for in both the Chicken & Chorizo Paella and Seafood Paella recipes.