Sofrito is easy to make, but take the time to gently sauté the ingredients if you want to make a great one. This squid version is also great with shrimp.
Place onions and oil in a large pan and sofreir on low heat until onions are translucent, 15-20 minutes.
Meanwhile, rinse squid. Slice into rings and pat dry with a paper towel.
Place saffron in a small glass and pour 3 Tbsp boiling water on it to infuse.
When onions are just cooked, add garlic, paprika, salt, pepper and chile. Stir well.
Grate tomatoes and pour pulp into the pan. Sofreir 15 more minutes.
Pour in wine, saffron and water infusion. Bring to a boil and incorporate squid. Simmer gently for 5 minutes. Remove from heat and let rest 10 minutes or more, then garnish with a splash of olive oil and shredded basil leaves.
A variation of the Cod Sofrito from The Spice Trekkers Cook at Home