Paelya
Philippine rice dish / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Paelya?
Summarize this article for a 10 year old
Paelya (Tagalog: [paˈɛlja]) 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]
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 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]