Heat a large frying pan with a heavy bottom over medium heat. Pour enough olive oil to coat the bottom of the pan.
Add Mambo sofrito and sautée for about 5 minutes, until translucent. Reduce the heat if necessary, to avoid burning.
Add garlic, stir and sautée for a couple of minutes.
Add the tomatoes and paprika to the pan and mix well.
Continue to cook for about 10 to 15 minutes, until the sauce has reduced and thickened.
Use it as sauce or as an ingredient in another recipe. You can also store in the refrigerator for a few days in a sealed container, or in the freezer after cooled down.