8 must-try items at Spiral’s Sabores Españoles

I felt like a kid in a candy store at Spiral. I didn’t know where to start from the 21 dining ateliers because the food offerings were so overwhelming. There were stations such as the boulangerie, salad and appetizer, rotisserie, churrasco, French, Indian, Asian... so whatever you're craving, it would most likely be there.

But my lunch visit coincided with the Flavors of the World series featuring Sabores Españoles so I was able to focus on one cuisine alone, Spanish, which is one of my favorites. I admire Spain’s culinary traditions so much that my travel bucket list includes having wine and tapas at Catalonia. Since I’m not flying there any time soon, I would settle for sampling curated dishes at one of the city’s grandest hotel buffets.

For this third installation of the culinary series, Spiral highlights the specialty dishes of guest chef, Executive Corporate Chef Nicolas Diaz from Barcino Wine Resto Bar. My taste buds especially enjoyed the native Basque dishes that he prepared. If you’re a foodie like me, make your way to this limited culinary engagement and indulge in these eight must-try Spanish specialties.

Arroz de Calamar en su Tinta. Photo courtesy of Spiral

Arroz de Calamar en su Tinta (black squid ink rice)

Probably the most iconic Spanish dish is the paella. Although there’s the traditional Paella Valenciana made with shellfish and chicken, my personal preference is the Paella Negra, a rice dish cooked in squid ink. Don’t be turned off by its dark hue, the black ink added a certain richness to the rice, which made it very flavorful. It’s topped with squid rings, aioli, and lemon wedges. Mind you, the lemons are not just decorative; be sure to squeeze some into the rice as it adds zing to the dish.

Bacalao al Pil-Pil (Spanish cod in pil-pil sauce)

This cod recipe is a classic one from the Basque region in northern Spain and it was my first time to encounter it ever. The fish had a mild taste and its flaky texture showed that it was perfectly cooked. I had no idea what pil-pil sauce was even when the mini cazuela was presented to me, but I tasted it anyway and it felt smooth and creamy in my mouth—almost buttery. Just be mindful about the fish bones when eating it.

The Bacalao al Pil-Pil (Spanish cod in pil-pil sauce) is a native Basque dish. Photo: Nikka Sarthou-Lainez.

Montaditos de Chipirones en su Tinta (squid ink)

Yet another dark-colored dish that you shouldn’t judge by its mere looks. It might not seem like the most appetizing menu item on the lineup, but one bite will make you realize that looks can be deceiving. Each properly sized stuffed squid is doused with velvety squid ink and you might not distinguish what you’re biting into, but you’ll definitely taste the freshness of the seafood. I’m wary about big-sized squid being rubbery, but this one was still tender to the bite.

Gambas al Ajillo (shrimp with garlic)

Another popular Spanish dish is squid with garlic. The restaurant’s version features prawn heads that were swimming in olive oil and garlic. You can tell that they didn’t skimp on the ingredients. I actually liked the challenge of getting the meat from the shrimp heads and scraping off the orange fat. It’s a very simple dish that was executed very well.

Cocido Madrileño (Madrilenian stew)

Locals would find this hearty stew familiar since it’s similar to our nilaga, except this specialty stew that originated from Madrid highlights meat and chickpeas. With just one spoonful, you’ll know that it’s the type of dish that has been cooking on the stove all day. Definitely nothing instant here. The meat from the chicken was cooked tender and the chickpeas gave more texture to the whole thing.

Just some divine desserts — arroz con leche (rice pudding) and churros con chocolate. Photo: Nikka Sarthou-Lainez

Churros con Chocolate

What do you get when you add sugar-coated fried dough pastry with melted chocolate? A smile on your face! I couldn’t help but swoon after taking my first bite of the freshly made churros that was dipped in melted Belgian chocolate. I’m a self-confessed chocoholic and this definitely satisfied my sweet tooth. Other must-try desserts are the arroz con leche (rice pudding) and crema catalana (custard).

Jamon Iberico and Queso Manchego

When in Spiral, you must not miss the famous Cheese Room. The establishment has around 200 types of cheeses in rotation, including some deli meats, dried fruits, nuts, and jams. I had fun creating my own cheese plate where Spanish meats and cheeses were the star of the show. There’s a server inside the room who will gladly slice some Jamon Iberico (dry-cured ham made with black Iberian pigs) and Manchego cheese made from sheep’s milk. Ask for other recommendations as well!

Don’t be limited with just these items when you indulge in the buffet. Spiral’s sumptuous Spanish selection also includes Sangria (wine mixed with fruit and soda water), Tortilla Española (Spanish potato omelet), Coca de Escalivada (bread with roasted vegetables), Callos a la Madrileña (Madrid-style tripe), Almejas Salsa Verde (clams in green sauce), and other types of tapas.

For now, you don’t need to fly to Spain to taste authentic Spanish cuisine since you can treat yourself to an indulgent feast right in our shores. — AT, GMA News

Spiral is located at Sofitel Philippine Plaza Manila – CCP Complex, Roxas Boulevard, Pasay City. Sabores Españoles is a limited engagement running from June 19 to 25, 2018. It is available at P2,600 net per person for lunch and P3,100 net per person for dinner. For inquiries and reservations, call +63 (2) 832-6988 or email H6308-fb12@sofitel.com.