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tapas and paella class at the cookery school manchester

Holycross School Cookery Day – Spanish Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.

You Cooked:

  • Paella Verdura
  • Chicken and Chorizo Pinchos
  • Crèma Catalana

Paella verdura

Ingredients – Serves 3:

  • – 300g of paella rice such as bomba or calaspara
  • – 400g of tinned chopped tomatoes
  • – 1x small onion, diced
  • – 2x clove of garlic, crushed
  • – 1tbsp of olive oil
  • – 1tsp of turmeric
  • – 1 small red pepper, diced
  • – 1 small courgette, diced
  • – 1tsp of paprika
  • – 1tsp of cumin
  • –  1/2 tsp of saffron 
  • – 850ml of vegetable stock
  • – lemon and chopped parsley to garnish
  • – salt and pepper to taste


  1. Place a large and deep pan over medium heat and add the oil, saute the onion until translucent and continue with garlic, courgette and pepper.
  3. Cook for further 3 minutes, then add all the spices, make sure that your pan isn’t completely dry (add more oil if needed).
  5. Rice goes in next, fry it without adding any liquid for 2 minutes, this helps to open the grains and helps to absorb the stock easily.
  7. Make sure you don’t stir your paella too much as you would release too much of the starches and end up with a risotto-like texture.
  9. Add salt and pepper, half the stock and all the tomatoes, mix well once, turn the heat to low and let it cook until most of the liquid has evaporated, add more stock at this stage and repeat.
  11. The whole process will take roughly 20 minutes, depending on your rice texture preference.
  13. Let it stand for 5 minutes before serving, zest and juice lemon and add chopped parsley as garnish.

Chicken and chorizo pinchos

Ingredients – Serves 3:

  • – 2 chicken breasts cut into strips
  • – 100g of smoked chorizo, cut into circles
  • – 1tbsp of olive oil
  • – 2 cloves of crushed garlic
  • – 1tsp of turmeric
  • – 1tsp of ground coriander
  • – 1tsp of ground cumin
  • – 1tsp of thyme
  • – salt and pepper to taste
  • – 3 long skewers


  1. Place chicken, oil and all the other ingredients, apart from the chorizo, into a mixing bowl and marinade, ideally overnight in the fridge.
  3. Preheat the oven to 185C and get a baking tray ready and line it with grease-proof paper.
  5. Thread chicken on the skewer, followed by chorizo and repeat until all of the ingredients have been used.
  7. Place on top of the grease-proof paper, add a splash oil and bake in the oven for 10-12 minutes, depending on the size of your chicken.

Crèma Catalana 

Ingredients – Serves 6:

  • – 425ml of double cream
  • – 100ml of full-fat milk 
  • – 50g of caster sugar
  • – 5 egg yolks
  • – 1 cinnamon stick
  • – peel of 1 orange
  • – 1/2 tsp of cornflour


Step 1:

  1. Place cream, milk, cinnamon and orange in a saucepan on very low heat and let infuse for 30 minutes.
  3. Meanwhile, combine egg yolks, sugar and cornflour in a mixing bowl and beat together until the sugar has melted and the mixture looks pale and light.
  5. Bring the cream and milk mixture to simmer, take off the heat, and remove the cinnamon and orange peel.
  7. Pour the cream mix into the egg and sugar mix slowly while whisking.

Stove-Top Method:

  1. To cook without an oven you can place a pan with a little bit of water on low heat and place a clean mixing bowl with the mixture above the water, to steam, you need to mix it often, as it could scramble easily. Cook it until it thickens and looks like custard, the temperature should reach 80C for creamy results or 85C for a more set creme-brulee-like texture.
  3. Pour into ramekins and chill for at least 4 hours, ideally overnight.

Oven Method:

  1.  Pour mixture from method step 1 into ramekins, place hem into a deep tray and pour lukewarm water, until the ramekins are half-way submerged. bake on 160C for 25 minutes or until the centre of your custard is jiggly and ressembles jelly.
  3. Remove from the oven, cool down a little on the side and chill completely in the fridge for at leas 4 hours, ideally overnight.

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