“There’s crunch from the blanched asparagus, then the earthiness from the mushrooms, and alioli to bring all those flavours together”, writes Jaclyn Clemente Koppe, observing that the delicious dish goes especially well with the restaurant’s cochinillo.

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Sure, La Picara offers the classics like paella negra, but their inventive creations certainly stand out. The tom yum paella creatively translates the hot and sour seafood soup into the shallow paellera, beaming with the fragrant flavours of the Thai staple. Meanwhile, the ever-popular truffle and mushroom paella is made even more indulgent with beautiful burrata begging to be sliced open to reveal its silky stracciatella centre.

Some days, nothing hits the spot quite like some lovingly-made home-cooked dishes . . . even if they come from someone else’s kitchen. Homecook Poch Camahort is Metro Manila's best-kept secret when it comes to traditional and tasty Spanish dishes. His paella selection may be remarkably lean, but each dish is infallible and guaranteed to delight. To inquire about his latest offering and place your orders, contact the self-monikered Cocinero Poch at +63 917 540 9980.

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While this vibrant Spanish restaurant may put their bites and vino at the forefront of their brand, you’d be remiss to miss out on the decadent paella from Bueno Tapas & Wine. The chef personally recommends the paella de cochinillo con truffa with generous pieces of tender yet crunchy pork belly on a layer of truffle paella; and the arroz meloso de rabo de buey, a hearty non-traditional dish that presents beautiful melt-in-your-mouth oxtail atop a creamy risotto base.

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Although these three hermana concepts do overlap, each restaurant imbues that Bistronomia flair to their own interpretations of Spanish eats. Las Flores’ paella pulpo with golden saffron aioli is perfect for fans of the meaty mollusc. From the young and funky Tomatito, try the mar y montanya fideua, a mouthwatering marriage of pork ribs, shrimp, aioli sauce and Spanish pasta in lieu of rice. Finally, pick up the paella ribeye from Rambla if you’re looking to tuck into some thick, succulent steak to accompany the grain.

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Hola Bombon’s paella da pato makes for a truly memorable meal. The picturesque plate serves up prized, juicy Ernest Soulard duck breasts on a bed of rich mushroom rice, dotted with a spirited mustard aioli to perk up your palate. 

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Terry’s Bistro is a time-tested dining destination, gracing the stomachs and kitchens of discerning foodies for over a decade. Of all the appetising paella they offer, the eponymous JC de Terry spotlights the black paella with squid ink and seafood and the super paella parellada with a jumble of meat, seafood, and sausages as his favourites.

Feeling crafty? Terry’s also has make-your-own paella kits, fit with all the ingredients and equipment you need to try your hand at the dish.

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The trays of rice from Paella de Pio are the ideal “spoil yourself” dishes, with options that include Wagyu, foie gras, and even bone marrow. Take the T-bone Wagyu paella: flavourful rice topped with bone marrow, BMS 9+ wagyu striploin, a luscious balsamic glaze, bits of fried garlic, and crunchy Wagyu fat chicharon - paired with a beautiful glass of your favourite red wine, it sounds like the ultimate treat.

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As another famed gastronomic institution, Cirkulo by Tastemakers Malu and J Gamboa has served quality Spanish comfort food since 1995. Though the menu has evolved over time, fan-favourites like the signature paella Cirkulo - a festive frenzy of duck, pork, and chorizo with saffron, sweet peppers, and asparagus - continue to take centre stage. Considered to be one of their greatest hits, the paella montaña with portobello mushrooms, roasted garlic, asparagus, and truffle oil is another must-try.

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For days when you’re on the hunt for a toothsome paella but haven’t got anyone to share it with, head to Pablo Bistro. Their thin house paellas, which come in four familiar, comforting iterations, are designed to be enjoyed by one hungry diner—or better yet, bring some friends and have a taste of all the delicious variations.

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