Makes 2 Cups


  • 1 red bell pepper, cleaned, seeded, cut into rough dice
  • 1 green bell pepper, cleaned, seeded, cut into rough dice
  • 1 Spanish white onion, peeled and cut into rough dice
  • 2 tbsp garlic, peeled, top removed, minced
  • 3 tbsp olive oil
  • 3 bay leaves
  • 1 tbsp dried parsley flakes
  • 1 tsp dried oregano flakes
  • 1 tsp dried thyme flakes
  • ¼ tsp ground black pepper
  • 1 pinch ground cumin, or to taste
  • 1 pinch hot smoked paprika, or to taste
  • ¼ cup white wine
  • ¼ cup vegetable stock
  • 1 tsp granulated sugar
  • 10 dried saffron stigmas


  1. Heat a large sauté pan and bring olive oil to smoke point
  2. Add the diced onion and minced garlic to hot oil and sauté for 5 minutes
  3. Add the red and green bell peppers and continue to sauté for 5 minutes
  4. Add the dried parsley, oregano, thyme, and bay leaves, cumin and hot smoked paprika and continue to sauté until the onions are translucent and begin to caramelize, about 2-3 minutes
  5. Add white wine to sauté pan, deglaze, and cook for additional 1-2 minutes to cook off alcohol
  6. Add vegetable stock, saffron stigmas, and granulated sugar and lower heat to medium
  7. Simmer sofrito, about 7-10 minutes on medium heat. Increase heat briefly until most of the liquid has reduced and cooked off
  8. Transfer to a smaller dish and allow to cool. Use as a base for soups and stews

Note - Lasts 6-7 days refrigerated. This sofrito is the base of Paella Valenciana