Sofrito and sofregit: the Iberian base
Iberian Peninsula (pan-Spanish and Portuguese)
The sofrito (Spanish) and sofregit (Catalan) are both names for the same fundamental technique — aromatics slowly cooked in olive oil until they collapse, concentrate, and caramelise — but the composition and technique differ significantly between Spanish regions and between Spain and Portugal.
The Castilian sofrito is onion, tomato, garlic, and olive oil, cooked 20-40 minutes. The Catalan sofregit adds long-cooked onion before the tomato, producing a sweeter, jammier base. The Valencian version may include peppers. The Portuguese refogado uses onion and garlic with a large proportion of olive oil and adds tomato and sometimes chouriço. All are the foundation upon which virtually every regional stew, rice, and fish dish is built.