Everyday Food: Start with sofrito

Posted Tuesday, Jan. 21, 2014  comments  Print Reprints
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Sofrito

Makes 3 cups

Coarsely chop 2 pounds plum tomatoes, 2 red bell peppers and 2 medium yellow onions. Combine with 5 garlic cloves, smashed and peeled, and 1 bunch cilantro, large stems trimmed. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat 1/2 cup extra-virgin olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, about 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate up to 2 weeks, or freeze up to 6 months.

Nutritional information per 2 tablespoons: 56 calories, 5 grams fat (1 gram saturated fat), 1 gram protein, 3 grams carbohydrates, 1 gram fiber, 80 percent of calories from fat.

Shrimp and mussels with sofrito

Serves 4

• 1/2 cup sofrito

• 2 pounds mussels, rinsed and scrubbed

• 1/2 cup dry white wine, such as pinot grigio

• 1 pound large shrimp, peeled and deveined

• 2 tablespoons unsalted butter, room temperature

• Coarse salt and ground pepper

• Crusty bread (optional)

In a large pot over medium heat, stir together sofrito and mussels. Add wine and 1/2 cup water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, about 6 minutes, stirring once. (Discard any unopened mussels.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread.

Nutritional information per serving (without bread): 606 calories, 22 grams fat (7 grams saturated fat), 73 grams protein, 21 grams carbohydrates, 1 gram fiber, 33 percent of calories from fat.

Chicken with sofrito

Serves 4

• 1 tablespoon vegetable oil

• 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces

• Coarse salt and ground pepper

• 1/2 cup sofrito

• 1/3 cup dry white wine, such as pinot grigio

• 1/2 cup low-sodium chicken broth

Preheat oven to 400 degrees. In a large skillet or Dutch oven, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, about 8 minutes. Flip, then add sofrito, wine and broth, swirling to combine. Transfer to oven and bake until chicken is cooked through, about 25 minutes. Transfer chicken to a platter. Tilt skillet and spoon off excess fat; pour sauce over chicken to serve.

Nutritional information per serving: 462 calories, 29 grams fat (7 grams saturated fat), 42 grams protein, 4 grams carbohydrates, 1 gram fiber, 56 percent of calories from fat.

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Keep a stash of sofrito on hand and you’ll always be one step ahead. The only thing easier than making this flavorful Spanish sauce is finding ways to use it.

More ways to use sofrito

• Mix with mayonnaise for a sandwich spread.

• Combine with softened butter and use to top a steak or fish fillet.

• Toss with steamed vegetables.

• Spread on toast and top with tuna and parsley.

• Use as a base for soup or beans.

• Stir into dry rice, cook, then mix in peas.

“Everyday Food” magazine offers quick, healthy solutions for everyday meals, from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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