What Is a Sofrito, and How Can I Make One?

Knowing how to prepare a proper sofrito for paella is essential if you want an authentic and memorable result. It’s not just about sautéing a few ingredients; it’s about understanding that this process is the aromatic heart of paella. It defines its character and gives it the complexity that wins over every guest at the table.

At A Fuego, inspired by the precision and creativity of Quique Dacosta, we know that mastering this technique is what separates a decent rice dish from a true gastronomic experience. That’s why we’re going to break down everything you need to know: from the ingredients and techniques to the essential details that guarantee a flawless cooking process.

What is sofrito?

Sofrito is a cornerstone of Mediterranean cuisine, especially in dishes like paella, stews, and casseroles, where it provides that deep, unmistakable flavour.

But beyond flavour, a good sofrito for paella is indispensable. It provides a moist base where the rice will cook, allowing it to soak up the essence of the sofrito and the other ingredients.

Its mission is clear: to concentrate flavour and prepare the ground so that the rice absorbs everything happening in the paellera. When done well, every grain is infused with sweet, slightly caramelised, and deeply complex notes that can only be achieved with patience. Rush it, and you’ll end up with a flat, lifeless rice.

Mastering this technique is fundamental for anyone who wants to cook authentic homemade paella. It’s the key to success, the step that determines the final flavour of the dish. And it requires meticulous attention to balance aromas and flavours, the hallmark of Spanish tradition.

Fresh ingredients: the first key to sofrito

Sofrito is built on fresh, natural ingredients that form the flavor base. That’s why a great sofrito for paella—or any quality rice dish—always starts with carefully chosen produce.

Not every tomato will work, not every oil will do, and not all onions give the same result. Ingredient selection is almost as important as the cooking technique itself:

• Extra virgin olive oil: top quality, for flavour and a clean palate, while protecting vegetables from burning.

• Onion: preferably sweated slowly. You can grate it, but finely chopping helps preserve textures that add depth.

• Garlic: fresh, finely chopped, added at the right time so it doesn’t burn.

• Ripe tomato: ideally Valencian tomato plants or mature vine tomatoes. Often peeled or seeded to control acidity.

• Peppers (optional): red or green, depending on the tradition of your recipe, to add freshness colour.

Spices and herbs can also elevate the sofrito: a touch of sweet paprika (or smoked), a pinch of saffron, or fresh herbs like thyme or rosemary added at the end to perfume without overpowering.

The essential idea: each ingredient must contribute something, and together they must form a coherent flavourful base. Fresh, high-quality produce is non-negotiable for a sofrito that truly enhances paella.

Technique: time, temperature, and patience

f there’s one secret behind every great sofrito, it’s patience. There’s no shortcut. High heat won’t speed things up, it will ruin it. Sofrito needs calm, steady medium heat, and enough time for the vegetables to soften, release their juices, and slowly caramelise. That’s when those sweet, complex notes emerge.

At A Fuego, we’ve seen this over and over in Quique Dacosta’s rice dishes. Here’s a step-by-step guide to get it right:

1. Uniform cuts: chop onion, garlic, and peppers into similar sizes for even cooking.

2. Heat the oil: warm extra virgin olive oil in a pan over medium heat, then add the vegetables.

3. Cook gently: start on medium-low to medium so the vegetables release water and soften without burning.

4. Sweat slowly: the onion should turn translucent, the tomato should reduce, losing volume and acidity. Let the sofrito gradually build body and aroma.

5. Caramelisation: as the natural sugars in onion and tomato begin to brown, flavour concentrates. This is when sofrito gains its sweet, almost jam-like depth. Don’t rush it.

6. Temperature control: lower the heat if things brown too quickly. Add a splash of water, broth, or white wine to deglaze if needed.

The process can easily take 20–30 minutes, sometimes more depending on quantity and desired depth. There’s no rushing it: a quick sofrito will never give you the richness a proper paella demands.

Sofrito and tradition: two valid paths

In Valencian cooking, sofrito has become an essential base for many rice dishes. However, it’s important to remember that authentic traditional Valencian paella doesn’t use sofrito or stock. Its flavour comes directly from its ingredients—rabbit, chicken, green beans, garrofó, grated tomato, and water—cooked in the precise order over live fire. No extras, just pure technique and respect for tradition.

This doesn’t diminish the value of sofrito. It simply highlights the richness and diversity of rice culture. While Valencian paella relies on purity, other rice varieties—seafood rice, vegetable rice, arroz del senyoret, or more creative versions, embrace sofrito as their greatest ally. Both paths are valid, both are delicious: one represents strict tradition, the other opens the door to creativity and sophistication.

Tips to enhance your sofrito

An exceptional sofrito is all about balance. Keep these details in mind to elevate yours:

• Choose fresh, top-quality ingredients.

• Always use good extra virgin olive oil.

• Add herbs and spices thoughtfully: fresh thyme, rosemary, or parsley at the end; spices like paprika or cumin for depth.

• Cook slowly, patiently: low and steady heat develops layered flavours.

• Deglaze when needed: a splash of wine or broth lifts caramelised bits from the pan, adding intensity.

And most importantly: taste constantly and adjust. No two sofritos are ever the same. Balancing salt, acidity, and sweetness as you cook ensures the perfect final result.

How does sofrito fit into paella?

Timing is everything. Sofrito is usually added after searing the main ingredients—chicken, rabbit, seafood, or vegetables—and before adding the broth and rice. This way, the sofrito blends with the juices from the proteins, creating a common base that will coat every grain of rice.

Once it’s spread evenly across the paellera, the rice will absorb its essence, resulting in a paella full of depth and authenticity.

And if you want a flawless result without the effort, at A Fuego we’ve already created a signature sofrito for you, made with carefully selected ingredients and all the flavour of tradition.

The best ingredients for your paella sofrito are at A Fuego

We know that making sofrito at home isn’t always easy. It takes time, patience, and top-quality ingredients—three things that don’t always fit into everyday life.

That’s why we developed our rice packs: Valencian Paella, Black Rice, and Rice with Ribs and Mushrooms. Each includes sofrito, Albufera D.O. Valencia rice, broth, and the main ingredients. Everything you need to prepare a gourmet paella in just 20 minutes.

Each kit comes with its sofrito already integrated. We handle the hard work so you can cook, enjoy, and impress. With A Fuego.