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Sofrito Seco Español

Serves about 1/2 cup Spice Mix vegan, Spice Mixes, paella

Sofrito Seco Español

Sofrito Seco Español is a pantry staple that embodies the essence of Spanish cooking, capturing the flavors of the Mediterranean in a convenient, dry form. Developed for those bustling weeknights when time is short yet the craving for a deeply flavored stew, paella, or fabada persists, this blend ensures the foundational tastes of Spain are always within reach.

The combination of dried tomato, onion, garlic, and sweet pimentón de la Vera delivers a rich, smoky sweetness with a hint of warmth and earthiness. When bloomed in olive oil, this dry sofrito releases its full aromatic potential, infusing dishes with a robust depth that elevates any meal to an authentic Spanish experience.

Ingredients

  • 3 tbspdried tomato powder
  • 2 tbsponion powder
  • 2 tbspgarlic powder
  • 2 tbspsweet pimentón de la Vera
  • 1 tbspdried parsley
  • 1 tspsugar — to balance the tomato
  • 2 tspfine sea salt

Method

  1. Sift the 3 tbsp dried tomato powder, 2 tbsp onion powder, and 2 tbsp garlic powder together into a medium-sized bowl. This ensures that there are no lumps, which can affect the texture and consistency of the sofrito blend.
  2. Add 2 tbsp sweet pimentón de la Vera, 1 tbsp dried parsley, 1 tsp sugar, and 2 tsp fine sea salt to the sifted powders. Stir the mixture thoroughly with a spoon or whisk until it becomes a uniform deep orange color, indicating that all the ingredients are evenly distributed.
  3. To use the sofrito seco, heat a tablespoon of olive oil in a pan over medium heat. Once the oil is warm, sprinkle in about a tablespoon of the sofrito blend. Stir gently to bloom the spices, releasing their aromas and flavors, before adding any liquid or other ingredients to your dish.
  4. Transfer the remaining sofrito seco into an airtight container for storage. Ensure the container is completely sealed to prevent moisture from entering, as the powders will clump if exposed to steam or humidity. Never spoon the blend directly over an open pan to avoid accidental steaming.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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