Sofrito
Makes 2 Cups
Ingredients
- 1 red bell pepper, cleaned, seeded, cut into rough dice
- 1 green bell pepper, cleaned, seeded, cut into rough dice
- 1 Spanish white onion, peeled and cut into rough dice
- 2 tbsp garlic, peeled, top removed, minced
- 3 tbsp olive oil
- 3 bay leaves
- 1 tbsp dried parsley flakes
- 1 tsp dried oregano flakes
- 1 tsp dried thyme flakes
- ¼ tsp ground black pepper
- 1 pinch ground cumin, or to taste
- 1 pinch hot smoked paprika, or to taste
- ¼ cup white wine
- ¼ cup vegetable stock
- 1 tsp granulated sugar
- 10 dried saffron stigmas
How-to
- Heat a large sauté pan and bring olive oil to smoke point
- Add the diced onion and minced garlic to hot oil and sauté for 5 minutes
- Add the red and green bell peppers and continue to sauté for 5 minutes
- Add the dried parsley, oregano, thyme, and bay leaves, cumin and hot smoked paprika and continue to sauté until the onions are translucent and begin to caramelize, about 2-3 minutes
- Add white wine to sauté pan, deglaze, and cook for additional 1-2 minutes to cook off alcohol
- Add vegetable stock, saffron stigmas, and granulated sugar and lower heat to medium
- Simmer sofrito, about 7-10 minutes on medium heat. Increase heat briefly until most of the liquid has reduced and cooked off
- Transfer to a smaller dish and allow to cool. Use as a base for soups and stews
Note - Lasts 6-7 days refrigerated. This sofrito is the base of Paella Valenciana