sofreír

Sofreír is a cooking technique used in Spanish- and Iberian-influenced cuisines that means to fry or sauté food quickly in a small amount of oil or fat over medium heat. The aim is to cook ingredients while developing aroma and color without deep-frying.

In practice, the pan is preheated with oil, then aromatics such as onion, garlic, or peppers are added and stirred frequently. The goal is softening and light browning rather than caramelization or crust formation. The amount of oil is kept modest, and the heat is managed to prevent burning; larger pieces may need searing first and then lowering heat to finish cooking.

Sofreír is a foundational step in many cuisines. In Spain, it often forms the base of sofrito-like preparations for stews and sauces, using olive oil. In Latin American and Caribbean cooking, it is closely linked to the sofrito, a mix of onion, garlic, peppers, and tomatoes sautéed to build flavor before adding other ingredients.

Terminology and usage: in recipes it is sometimes described as “to sauté” or “to fry lightly.” The technique is distinct from deep frying and from browning meat on high heat. It is typically followed by adding liquids or other ingredients to braise or simmer.

Etymology and equivalents: the term derives from freír (to fry) with a prefix indicating a lighter or preparatory fry, though usage and nuance vary by region. See also sofrito as a related flavor-building base in many Iberian and Latin American dishes.