Paelya — Philippines
Philippines
0
This version belongs to the family Paelya, which holds 2 versions placed elsewhere. None is presented as the original.
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. 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).
This dish is referenced in 2 countries on AllGastronomy: Spain, Philippines. Each of these versions has its own page and its own coordinates. None is designated as the original.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q60762918) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Philippines. Another version of the same dish, elsewhere, gets its own point.
Photo: Yvette Tan — CC BY 2.0
Other versions of Paelya
Paelya — , which holds 2 versions placed elsewhere. None is presented as the original.
