Paelya (Tagalog: [paˈɛlja]) or paella (Spanish), is a Philippinerice dish adapted from the Valencianpaella. 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]
The name is derived from Spanish paella, but is pronounced with lleismo. Like most occurrences of the lldigraph in Philippine languages, it is pronounced with [lj] rather than the Spanish [ʎ]. Hence the nativized spelling of "paelya".[8]
Description
Filipino paelya is prepared similarly to its ancestors, the Valencianpaella and the Latin Americanarroz a la valenciana, but consists of more indigenous ingredients. Instead of arroz bomba, paelya favors high-quality, local heirloom rice varieties, like Ifugaotinawon, which has similar characteristics to arroz bomba.[2] Imported long-grain rice (like jasmine rice) are also used. This is mixed with glutinous rice (malagkít) in varying ratios, ranging from a fourth of the regular rice to equal parts, depending on how sticky the final product is desired to be.[6][9]
Paelya is usually cooked in a paellera, a shallow and wide pan with two handles. Though it can also be cooked in a kawalì (wok).[15] Due to the complexity of the dish and its ingredients, paelya is rarely served in everyday meals. It is considered luxurious, reserved for special occasions. Paelya is commonly served on Christmas Eve during the Nochebuena (Christmas dinner).[6][16][9]
Variants
Because the dish is easy to modify, there are numerous variants of paelya, depending on the ingredients at hand. They include the following:
Arroz a la valenciana or arroz valenciana is sometimes regarded as a separate dish. It originates from the Latin American adaptation of paella. But like other Filipino paelyas, it uses glutinous rice. It primarily uses chicken and chorizo de bilbao, but can also include pork or beef.[7]
Biringi (also known as bringhi, beringhe, biringhe, biringye, biringyi or kalame manuc) is a paelya variant from the province of Pampanga. It is similar to the original Valencian dish, but uses rice and glutinous rice mixtures cooked in gata (coconut milk) with saffron or turmeric (ange in Kapampangan), giving it a distinct flavour and colour. It typically uses chicken, along with bell peppers, green peas, carrots, raisins, and chorizo de bilbao. However, it can also be made with seafood and other meats. It is also characteristically topped with sliced boiled eggs.[1][4][17][18][19] It is sometimes cooked in banana leaves for added aroma.[18]
Biringi is precolonial in origin, and while the name is a cognate of those for South Asianbiryani dishes, it has since merged with the Spanish paella. The original version made without the chorizo, eggs, or other paelya ingredients is differentiated as nasing biringye, which is more similar to the nasi briyani of Malaysia and Singapore.[8][20]
Paella al horno con queso
A baked variant of paelya topped with cheese, chicken breasts, and roasted bell peppers.[8]
Paella de adobo
A relatively modern adaptation, developed by Alba Restaurante Español, a notable Spanish-Filipino restaurant in Manila established in 1954. It is a fusion dish, combining Spanish paella with Filipino adobo.[21]
Paella parillada
This variant, named for the word for “grill”, is topped with grilled or barbecued meat or seafood.[8]
Paella negra, also called arroz negro, is a variant that uses squid ink and calamari. The dish is characteristically black, hence the name. It is most similar to the Valencian and Catalan dish arròs negre, but like other Filipino paelyas, it uses glutinous rice.[22]
Paella sotanghon
A Chinese-influenced variant of paelya using glass noodles (sótanghon) instead of rice.[23][24]
