We work with the small family producer Estilo Kiki in Valencia, Spain to bring you this gorgeous Matiz Sofrito. Their handmade sofrito is the first step to an authentic paella. The tomatoes have been slow roasted in olive oil for over three hours, producing a flavorful shortcut to making paella in much less time. The sofrito can be added to the paella pan just prior to adding the rice and other ingredients. It’s also ideal as a sauce for meats, fish, eggs, and pasta, and makes a great base for cioppino.
This producer has been making tomato-based sauces in the region of Valencia for over 25 years. The recipes have been passed down through the generations, and their core principles of fresh, all-natural ingredients have remained the same.
Pear Tomato, garlic, olive oil, sugar, salt.
This product has been produced free of gluten, dairy, and genetically engineered ingredients.
Estilo Kikí was born from in the kitchen of Isabel Rubio, affectionately nicknamed kikí by her ten brothers, where she would preserve the tomatoes from the family farm by making small batches of sofrito and other tomato sauces. Today Kikí’s two sons operate the company, overseen by their mother, the honorary president.
The recipes used by Estilo Kikí have been passed down from generation to generation, and rely on fresh local produce. The first of the family sauces to be shared with “outsiders” hit the market in 1989, and in 2000 the family company was able to open their first production plant to keep up with market demand while retaining all of the flavor and quality of those home-made farmstead sauces. The factory is located in the Vall de Albaida valley of Valencia, a region rich in agriculture and known for it famous paella, which has a rich sofrito as its base.
The first known mention of sofrito was in the “Libre de Sent Soví” (circa 1324), one of the oldest cookbooks in Europe from the Catalan region of Spain.