Sofrito here starts with the same base as Italian Sofrito (or French Mirepoix) – Onions, carrots and celery – but when that’s been going for a while, they add peppers and tomatoes and cook it for longer, until the tomatoes break down and the whole thing thickens.

In this example (and in the picture), I added chopped parsley stalks at the same time as the garlic and parsley (the chopped parsley leaves are going in at the end of the completed stew). Then I thinly sliced a few padron peppers in place of the usual bell peppers/capcicums and threw those in too.

Because ground spices can easily burn, I add them at the same time as the tomatoes and peppers. This is usually a small amount of sweet paprika (I don’t like it much so don’t put much in); picante paprika (cayenne works too); and a little cumin.

And for Spanish stews I usually put in a small amount to sherry and/or wine. I add this when the sofrito is reduced and thick, put the heat up, and cook it again until it’s back to roughly the same thick consistency.

Then it’s ready to go with stock or water and whatever other ingredients you’re cooking into the stew.