_Paella.jpg) Paelya from Tagaytay | |
| Alternative names | paella |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | glutinous rice, rice |
| Variations | arroz a la valenciana, bringhe, paella negra |
Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella (Spanish) is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs.[1][2] Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).[3][4][5]
Paelya is also a general term for similar dishes in the Philippines, regardless of the ingredients used. It includes arroz a la valenciana (usually made with chicken and chorizo de bilbao), bringhe (made with coconut milk), and paella negra (made with squid ink).[6][4][7]
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mirandawas invoked but never defined (see the help page). - ^ Uy, Amy A. (July 3, 2012). "Paella: A Spanish fiesta in a pan". GMA News Online. Retrieved December 16, 2018.
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saveurwas invoked but never defined (see the help page). - ^ "Arroz Valenciana". Panlasang Pinoy Meaty Recipes. March 7, 2018. Retrieved December 14, 2018.
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