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.
More information about Spanish olive oil ???? bit.ly/355eyGu
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.
More information about Spanish vegetables ????
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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CATALAN PAELLA - the classic from SPAIN - HOW YOU CAN DO IT - 0815BBQ - International
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INGREDIENTS:
80 ml olive oil
400 g rabbit (alternatively pork fillet)
400g chicken
1 tsp salt and pepper
600 g seafood (mixed or to taste)
1 large onion
3 cloves of garlic
2 green pointed peppers
300 g artichoke hearts
2 large tomatoes
250 g green beans (or peas)
400 g Spanish short grain rice
400 ml white wine
800 ml vegetable broth
1 tsp saffron threads or saffron spice mix
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EASY Weeknight Rice with Tuna | Crazy Good One-Pan Recipe
EPISODE 725 - How to Make Rice with Tuna & Tomatoes | Arroz con Atun y Tomate Recipe
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L'Arroz in un 3 stelle Michelin spagnolo con Paolo Casagrande - Lasarte***
Nel nuovo episodio della serie Italiani a... parleremo di arroz. Per scoprirne i segreti ItaliaSquisita è stata al Lasarte di Barcellona, il ristorante tre stelle Michelin di Martín Berasategui, con alla guida da più di dieci anni lo chef Paolo Casagrande, un cuoco italiano che ha trovato la sua patria gastronomica nella penisola Iberica. Casagrande presenta un Arroz all'astice a confronto con un risotto all'aragosta dalle forti influenze basche, mediterranee e dal Veneto, sua terra d'origine.
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Healthy Catalan Style Chicken
Simple healthy one pot recipe that’s delicious!
Similar to a chicken ratatouille, this recipe is easy to make. It contains an array of healthy vegetables, so you get a complete meal. The zucchini will turn very soft and form part of the delicious juices, if you prefer them firmer, set them aside and add 5-10 minutes before the end of cooking time. Serve this dish with rice or couscous. Enjoy this farm style Catalan chicken dish today.
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Episode 2 of Who is cooking from Canet? Featuring our Catalan Chicken Rice (family recipe)
This is how we make rice here in Catalonia, as it usually happens, it might change slightly from home to home, this is my dad´s way ???? and obviously he thinks it´s the best one! This time we used homemade chicken stock I made the day before and that definitely makes a change and gives it more flavour. If you don´t have any today, you can use stock cubes, my dad is not a very big fan of them because of the artificial ingredients they have, so he would rather use some stock already made from the supermarket.
Just to mention, that we also have paellas in Catalonia, we have paella everywhere in Spain although they are originally from Valencia. The method of this Catalan Chicken Rice is a bit similar to a paella, but there are some differences, and some people make them slightly different here from the ones they make in Valencia. For my dad for example, a good paella should have seafood but there are paellas with meat: chicken and rabbit for example it´s a classic one.
Level of difficulty: Medium
Time: 1,5 hours
Ingredients (4 people)
. 800g chicken (cut into medium/small pieces)
. 1 green pepper
. ½ red pepper (or a whole one if it´s small)
. 1 onion
. 3 tomatoes
. 150g green beans
. 150g peas
. 4 heaped handfuls of rice (short-grain rice or paella rice)
. 600ml of chicken stock (or 1 litre if it´s not very rich)
. sweet paprika
. salt
. olive oil
Method
1. Put some oil in the cooking pot. Season the chicken with some salt and cook it for ten minutes on high heat until brown. Remove from the heat and reserve.
2. Cook the peppers on the same oil and cooking pot on a medium heat for about 5 or 6 minutes. We cook them before the onion because they take longer to cook.
3. Add the onion you have previously peeled and grated. Cook it with the peppers for 3 minutes.
4. Add the tomato you have previously grated as well. Don´t season now, we will add some salt later. Cook the tomato until it´s done, probably it will take 5 or 10 more minutes.
5. Add the chicken, 1litre of chicken stock (today we´ve used 600ml of the one I made yesterday and then we topped it up with water because it was very rich). Cook it on high heat and bring it to the boil.
6. Add the green beans after 20 minutes, and never reduce the heat, it has to cook on high heat for another 35 minutes. We are not adding the peas yet as they don’t take that long to cook.
7. Now it´s time to try it and season with salt to suit your taste.
8. After 55 minutes the stock will have reduced considerably. Now it´s time to add the peas and the rice and we will add 500ml of hot water from the tap, so that we cover everything again as the rice needs that much water to cook. Cook everything on a medium – high heat for 20 minutes. We need to monitor during this time and add a bit more water if we are running out of water. This dish is not dry, see the video to obtain the right texture.
9. Add some sweet paprika to give it more flavour and colour. Some people use food colouring here but I don´t like it because it´s too artificial.
10. After 20 minutes, remove from the fire and leave it to settle for 5 minutes before dishing up. Enjoy!