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History
Spanish cuisine
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Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Growing of the Mediterranean triad in the province of Huelva
Growing of the Mediterranean triad in the province of Huelva
Illustration of the "supper of Tarragona" of James I of Aragon in an edition of the Llibre dels fets published in 1343.
Illustration of the "supper of Tarragona" of James I of Aragon in an edition of the Llibre dels fets published in 1343.
Old Woman Frying Eggs (The Old Cook) (c. 1618) by Diego Velázquez. Scottish National Gallery.
Old Woman Frying Eggs (The Old Cook) (c. 1618) by Diego Velázquez. Scottish National Gallery.
Still-life painting by Luis Egidio Meléndez (1774) featuring cucumbers and tomatoes.
Still-life painting by Luis Egidio Meléndez (1774) featuring cucumbers and tomatoes.
Sofrito
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Sofrito, sofregit, soffritto, or refogado, is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Sofrito being prepared in Spain
Sofrito being prepared in Spain
Sofrito being prepared from bell pepper, onion, garlic, and herbs
Sofrito being prepared from bell pepper, onion, garlic, and herbs