Spanish cooking techniques: Sofrito
Sofrito means gently fried. The sofrito is a mixture of sautéed ingredients—onions, garlic, peppers, tomatoes -that gives depth of flavor to many dishes in Spanish cooking, from paella to stew, vegetables to pasta. Sofrito is the first step in many recipes. It’s a procedure, a technique and a sauce.
While a sofrito can be prepared in any pan, it's traditionally made in a cazuela, an earthenware casserole. A cazuela takes longer than a metal pan to come up to temperature, but then it maintains a steady, even heat. Ingredients such as chopped onions can be browned on a high heat or they can be poached in oil on a low fire until nearly melted.
Often the sofrito serves as a cook-in sauce, added to foods, usually with additional liquid such as wine, to continue cooking until done. In the case of shellfish, this is a matter of minutes, whereas stewing beef or lamb might take an hour or more and require additional liquid. Herbs and spices are added, depending on what is being cooked in the sofrito.
The essential ingredient in sofrito is olive oil. The basic procedure is to heat olive oil in a cazuela or frying pan and sauté chopped onion until it is lightly golden. Sometimes chopped green peppers are added as well. Once the onions are softened, peeled and chopped tomato is added and allowed to “fry” on a high heat for a few minutes.
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Seasoned with salt and pepper, the sofrito simmers until the tomato is somewhat reduced. It's now ready to be added to the main food. For example, in preparing menestra (a vegetable medley), green broad beans, peas and artichokes are first blanched, then finish cooking in a sofrito of onions, mushrooms, tomatoes and bits of ham.
If a larger quantity of tomatoes is used, the sofrito becomes a basic tomato sauce. It can be left chunky or sieved to make a smooth sauce. Chicken, pork or bonito that have been first browned in oil are added to it to finish cooking. Or the sofrito sauce can be served over cooked pasta, for example.
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A sofrito of onions, peppers and tomatoes may be the starting point for lamb stew, fish soup or chicken in sauce. And, according to Valencia experts, the secret to good paella is the sofrito. The paella ingredients are fried very slowly to develop their flavor. First, olive oil in a wide steel paella pan on a grate over hot coals. Pieces of chicken or rabbit are added to the pan and allowed to brown very slowly. No rushing. Next, some chopped garlic and grated tomato pulp go in, followed by wide flat green beans and fat lima beans. Once the meat is nicely browned and almost cooked, liquid is added and a golden mixture of saffron. Once the liquid boils, the rice is stirred in. As the rice cooks, it absorbs all the flavors of the sofrito.
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Traditional Christmas Catalan Cannelloni
On the 26th of December, it is a tradition in Catalonia to get together with the family and feast on Canelones. Depending on what was on the menu the previous two days they will use the leftover meats to grind them and make the ragout with it, but these days most families just simply cook them with minced pork as it is easier and use the leftovers for something else. For those of us who don’t live in Catalonia, we eat Canelones all year round, they are delicious!
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Make One of the Best Catalan Dishes! | Easy Catalan 59
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Voleu descobrir perquè la cuina catalana és de les millors del món? Voleu gaudir d'un dels plats més bons que podeu trobar? Heu de cuinar aquesta recepta! Aquest arròs de muntanya és dels plats més bons que hem tastat mai. Mentres el Joan l'editava se li feia la boca aigua en recordar el gust del plat. I no dubteu que breument repetirem i el tornarem a fer! Bon profit!
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Cooking traditional Catalan dish ‘Arros amb conill’ (rice with rabbit) with Chef Ada Parellada
Chef Ada Parellada, Founder and Chef at Semproniana restaurant in Catalonia, demonstrates how to prepare an ancestral dish, arros con conejo (rice with rabbit meat). Ada is a big supporter of local food from local producers and has transformed her many restaurants over the years to adopt practices to end food waste. The cooking show is followed by a live discussion with Chef Ada and Crop Trusts’ Rodrigo Barrios, a Peruvian economist and current campaign manager for the Food Forever Initiative, a global campaign to raise awareness on the importance of safeguarding and using agricultural biodiversity for food and nutrition security.
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