Sofrito for Paella

We continue our paella series by crafting our unique sofrito, a slow-cooked vegetable base infused with saffron and paprika, which imparts the distinctive flavours of authentic paella. To expedite the process and add a hint of smokiness, we incorporate store-bought roasted peppers, mimicking the effects of traditional wood-fired paella cooking. Join us as we explore the critical role of sofrito in achieving the perfect paella.

Ingredients
1 large onion, finely chopped
4 cloves garlic, minced (optional, adjust to taste)
1 jar (about 200g) roasted red peppers, chopped (store-bought, or roast your own)
3 tablespoons tomato puree
Salt, to taste
Olive oil, for cooking (use regular refined olive oil, as extra virgin is not necessary for long cooking)

Directions
1. Chop the onion finely and mince the garlic (if using). Drain and chop the roasted red peppers. Set aside.
2. Heat a large pan over medium heat and add a generous amount of olive oil. Once hot, add the chopped onion. Season with salt to help release the moisture. Cook, stirring occasionally, until the onions are translucent and most of the water has evaporated, but without browning (about 10-15 minutes).
3. If using garlic, add it once the onions are translucent. Continue cooking until the garlic is fragrant but not browned (about 1-2 minutes).
4. Stir in the chopped roasted red peppers. Cook for another 10 minutes, allowing the peppers to release any remaining moisture and deglazing the pan to pick up any browned bits from the onion.
5. Add the tomato puree to the mixture and cook for an additional 10-15 minutes. Stir frequently to ensure everything cooks evenly and doesn’t burn. The goal is to cook off the harshness of the tomato and reduce the water content until the sofrito is thick and rich, with very little steam remaining.
6. Taste the sofrito and adjust the seasoning with more salt if necessary. It’s beneficial to be on the safe side with salt as you can always salt the paella itself later.
7. The sofrito is now ready to be used as the base for your paella. If you’re making it ahead of time, store it in an airtight container in the fridge for up to 5 days.

This sofrito provides the base flavour for your paella, combining sweetness from the onions, smokiness from the roasted peppers, and umami richness from the tomato puree.

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