The 4-Hour Sofrito: The Heartbeat of Our Spanish Kitchen

Some recipes are built in minutes. Others take hours — and change everything. Our Spanish sofrito recipe is a 4-hour labour of love, slow-cooked until the tomato, onion, garlic, and olive oil become one deep, caramelised, flavour-charged base.

It’s not fast. It’s not flashy. But it’s the secret to the soul of our kitchen.

🔥 Why Sofrito Matters

Used in everything from paella to meatballs, soups to salsas, sofrito is the invisible backbone of great Spanish cooking. It brings:

  • Sweetness from slow-cooked onions

  • Depth from browning the onions

  • Brightness from ripe tomato

  • A velvety finish thanks to good olive oil

This is how we build flavour, one quiet hour at a time.

👨‍🍳 Private Chef Techniques at Home

This isn’t a shortcut. As private chefs, we rely on these foundations to make dishes stand out — especially in paella and other classics where the base is everything.

We often cook our sofrito in large batches before events, reducing it gently in a wide pan, the finishing will depend on the dish we are cooking, sometimes we add confit garlic, smoked paprika or Spanish Saffron…

🫙 Can You Bottle It?

Not yet — but we’re working on it 👀. Until then, let us cook it for you. Our Spanish catering and private chef menus bring these slow-cooked traditions to homes and events across the UK.

🛒 Want to Try Our Sofrito in a Dish?

We use it in:

  • Paellas

  • Albóndigas (Spanish meatballs)

  • Chickpea & spinach stew

  • Base for many Spanish dishes

Contact us to book a private chef experience, or explore our Spanish menus crafted with ingredients like this at the core.