Paelya
Sign in to savePaelya () 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. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).
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- Kalamunda (Tagaytay) Paella.jpg
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~7 min read
Article
13 sectionsContents
- Etymology
- Description
- Variants
- Arroz valenciana
- Biringi
- Paella al horno con queso
- Paella de adobo
- Paella parillada
- Paella negra
- Paella sotanghon
- Paella à la Cordillera
- See also
- References
Paelya () 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. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).
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).