Spanish Sofrito Recipes
TRADITIONAL SPANISH SOFRITO
Sofrito is the base sauce for all Spanish cuisine! Slow cook finely diced vegetables to a puree and keep it handy for paellas, stews, and egg dishes.
Provided by David Pope
Categories Sauce
Time 35m
Number Of Ingredients 6
Steps:
- Gather the ingredients. Finely dice the onions, garlic, pepper, and tomatoes.
- Place a large, heavy-bottomed frying pan over medium heat and add the olive oil, turning the pan to coat the bottom evenly.
- When the oil is hot, add the onions and sautee them until transparent.
- Add the long green pepper and continue to saute for another 5 minutes. Stir constantly to avoid burning the vegetables, and reduce the heat if necessary.
- Add the garlic and sautee for a minute.
- Next, add the tomatoes and paprika, and reduce the heat to medium-low. Stir often and continue to cook for around 15 minutes, or until the mixture takes on the consistency of a thick sauce.
- Pour the finished sofrito into mason jars and store in the fridge for up to a week.
Nutrition Facts : Calories 198.78 kcal, Carbohydrate 16.78 g, Protein 2.97 g, Fat 14.66 g, SaturatedFat 2.07 g, Sodium 14.02 mg, Fiber 4.35 g, Sugar 8.54 g, ServingSize 1 serving
SOFRITO CHICKEN
Chicken thighs are simmered with sofrito and other seasonings until they fall apart. Serve with some yellow rice and beans for a delicious Spanish-style meal.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine tomatoes, green bell pepper, red bell pepper, Cubanelle pepper, onion, garlic, and cilantro in the bowl of a food processor; pulse until finely chopped. Set aside 1 cup of sofrito for the recipe and save the rest for another use.
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with adobo and cumin. Add chicken to hot skillet and sear on each side until golden brown, 5 to 6 minutes per side. Reduce heat to low and add chicken broth and 1 cup of sofrito. Cover and simmer until chicken thighs fall apart, about 1 hour.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 8.7 g, Cholesterol 107.8 mg, Fat 23.9 g, Fiber 2.1 g, Protein 31.6 g, SaturatedFat 5.9 g, Sodium 294.8 mg, Sugar 2.8 g
MOM'S HOMEMADE SOFRITO
This is a paste I use mostly for making Spanish rice, but you may find other dishes to use it in as well. Store in the refrigerator.
Provided by Lisa Torres
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 48
Number Of Ingredients 5
Steps:
- Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 1.7 g
VERSATILE SOFRITO SAUCE
This delicious tomato sofrito sauce recipe is for one of the most traditional Spanish sauces. Sofrito is a great base for sauces, soups, and stews.
Provided by Lisa & Tony Sierra
Categories Sauce
Time 25m
Yield 32
Number Of Ingredients 6
Steps:
- Enjoy!
Nutrition Facts : Calories 29 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 46 mg, Sugar 1 g, Fat 2 g, ServingSize 3-4 cups (24-32 servings), UnsaturatedFat 0 g
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HOW TO MAKE SOFRITO: TRADITIONAL SPANISH SOFRITO …
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2.6/5 (46)Category SideCuisine SpanishTotal Time 35 mins
- 1. Heat the olive oil in a large skillet over medium heat. Sauté the onions until they are translucent, about 7 minutes. Add the green pepper and garlic, stir to incorporate.
- 2. Add the tomatoes and spices to the skillet, and cook for another 10–15 minutes, stirring frequently, until the tomatoes have softened and the consistency has thickened slightly. Remove the bay leaf, if using, and discard.
- 3. Use immediately, or let cool completely before storing in a jar for up to a week. Alternatively, you can freeze *sofrito* sauce in ice cube trays for easy tablespoon portions.
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- Cut your veggies into pieces that your food processor can handle and put them into the food processor. Pulse until you have a nice uniform size.
- Put 2 tablespoons or so of olive oil in a skillet and heat. When it is hot, pour the Sofrito into it. Youâll hear it sizzle and smell the amazing aroma as it cooks and everything blends. Sauté over medium heat until the vegetables are soft and about half the liquid evaporates. About 10 minutes or so the onions start getting soft and releasing their sugars. When you remove it from the heat the juices will be absorbed and it thickens up nicely.
- Memphis Wood Fire Pellet Grill/SmokerPlace everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as âSmokingâ or âHot Smokingâ, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. When the grill comes up to temperature put your meat back onto the grill. I did this for 3 minutes per side. Perfect.
- When the meat reaches an internal temp around 130 â 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c).Have everything ready to fry your eggs while the steak is resting. I did two sunny side up. They just made it a little more special with another layer of flavor. Check out the little skillet I use for my eggs. It is 101 years old and I bet it can tell you some history.
THE BEST SOFRITO TO USE IN YOUR NEXT PAELLA - 101 …
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4.3/5 (46)Category SauceCuisine SpanishTotal Time 1 hr 15 mins
- To make the sofrito, heat the oil and gently cook the onions, not allowing any browning, until translucent and soft, 8 -10 minutes. Add the garlic, and the green bell pepper, and cook until these soften and fall apart a bit.
- Add the wine, and allow to the alcohol to evaporate - a few minutes. Stir in the tomatoes, the rosemary and salt. Simmer gently, over very low heat, for 50 minutes, stirring occasionally. Taste, and season with more salt, to taste. Remove the rosemary. Allow to cool, then store in the refrigerator, until ready to use.
5 AROMATIC SOFRITO RECIPES AND VARIATIONS | MAHATMA® …
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- Classic Spanish Recipes. Often considered the origin of sofrito in the Catalan region of Spain, most traditional Spanish dishes begin by building up the flavor slowly.
- Picadillo Filling. Moving over to Latin America, picadillo is a blend of minced meat and vegetables with seasonings often including sweet raisins or savory olives.
- Holy Trinity of Southern Cooking. You might not have heard of a sofrito, but you’ve almost surely heard about the holy trinity of Cajun and Creole Cuisine in Louisiana cooking.
- Italian Soffritto. Similar to a Spanish sofrito and a French mirepoix, the Italian version often uses a base of onion, celery and carrots. Considered the building blocks of flavor, this combination is the base for numerous Italian dishes like minestrone soup, stew or pasta sauces.
- Puerto Rican Variety. There are many variations throughout Latin America, however in Puerto Rican recipes the sofrito, or recaito, includes herbs, vegetables and many spices such as cilantro, coriander, culantro, onion, garlic, cubanelle pepper, green pepper and ají.
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- 1. Heat the olive oil in a large skillet over medium heat. Sauté the onions until they are translucent, about 7 minutes. Add the green pepper and garlic, stir to incorporate.
- 2. Add the tomatoes and spices to the skillet, and cook for another 10–15 minutes, stirring frequently, until the tomatoes have softened and the consistency has thickened slightly. Remove the bay leaf, if using, and discard.
- 3. Use immediately, or let cool completely before storing in a jar for up to a week. Alternatively, you can freeze *sofrito* sauce in ice cube trays for easy tablespoon portions.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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