{{Short description|Philippine rice dish}} {{distinguish|paella}} {{Use mdy dates|date=November 2022}} {{Use Philippine English|date=November 2022}} {{Infobox food | name = Paelya | image = File:Kalamunda (Tagaytay) Paella.jpg | image_size = 240px | caption = ''Paelya'' from Tagaytay | alternate_name = ''paella'' | type = | country = Philippines | region = | course = Main dish | served = Hot | main_ingredient = glutinous rice, rice | variations = ''arroz a la valenciana'', ''bringhe'', ''paella negra'' | similar_dish = | calories = | other = }}
'''Paelya''' ({{IPA|tl|pɐˈʔɛːl.jɐ|lang}}) 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.<ref name="kirsh"/><ref name="cruz"/> Filipino ''paelya'' does not use saffron, but is instead coloured with ''atsuete'' (anatto), ''luyang diláw'' (turmeric), or ''kasubhâ'' (safflower).<ref name="diego"/><ref name="miranda"/><ref name="uy">{{cite news |last1=Uy |first1=Amy A. |title=Paella: A Spanish fiesta in a pan |url=https://www.gmanetwork.com/news/lifestyle/food/263951/paella-a-spanish-fiesta-in-a-pan/story/ |access-date=December 16, 2018 |work=GMA News Online |date=July 3, 2012}}</ref>
''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).<ref name="saveur"/><ref name="miranda"/><ref name="ppmrvalenciana">{{cite web |title=Arroz Valenciana |url=http://www.panlasangpinoymeatrecipes.com/arroz-a-la-valenciana.htm |website=Panlasang Pinoy Meaty Recipes |date=March 7, 2018 |access-date=December 14, 2018}}</ref>
==Etymology== The name is derived from Spanish ''paella'', but is pronounced with lleismo. Like most occurrences of the ll digraph in Philippine languages, it is pronounced with [lj] rather than the Spanish [ʎ]. Hence the nativized spelling of "''pae'''ly'''a''".<ref name="polistico">{{cite book|author=Polistico, Edgie |title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}</ref>
==Description== Filipino ''paelya'' is prepared similarly to its ancestors, the Valencian ''paella'' and the Latin American ''arroz a la valenciana'', but consists of more indigenous ingredients. Instead of ''arroz bomba'', ''paelya'' favors high-quality, local heirloom rice varieties, like Ifugao ''tinawon'', which has similar characteristics to ''arroz bomba''.<ref name="cruz">{{cite news |last1=Cruz | first1=Cesar Jr. |title=Viva Paella at Arrozeria Manila |url=http://businessmirror.com.ph/viva-paella-at-arrozeria-manila/ |access-date=December 15, 2018 |work=Business Mirror |date=August 8, 2015}}</ref> 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.<ref name="saveur"/><ref name="pfr">{{cite web |last1=Lardizabal-Dado |first1=Noemi |title=Paella, Filipino Style for Christmas or Noche Buena |url=https://pinoyfoodblog.com/filipino-food-recipes/paella-filipino-style/ |website=Pinoy Food Recipes |date=December 6, 2017 |access-date=December 15, 2018}}</ref>
In place of saffron, ''paelya'' uses annatto (''atsuete''), turmeric (''luyang dilaw''), or safflower (''kasubhâ'').<ref name="boi">{{cite book|author=Boi, Lee Geok |title =Asian Seafood|publisher =Marshall Cavendish International Asia Pte Ltd|year =2017|page=82|isbn =9789814794084|url =https://books.google.com/books?id=OuBBDwAAQBAJ}}</ref><ref name="veneracion">{{cite web |last1=Veneracion |first1=Connie |title=Seafood Arroz a la Valenciana (Filipino-style Paella) |url=https://casaveneracion.com/seafood-arroz-valenciana-filipino-style-paella/ |website=Casa Veneracion |date=April 16, 2011 |access-date=December 16, 2018}}</ref><ref name="miranda">{{cite web |last1=Miranda |first1=Roselle |title=This Is The Local + Easy Version Of The Spanish Paella That You Should Try |url=https://www.yummy.ph/lessons/prepping/paella-local-ingredients-bringhe-dish-a00249-20181123 |website=Yummy.ph |access-date=December 15, 2018}}</ref> Sometimes, a knot of ''pandán'' (screwpine) leaves is added, infusing the dish with a vanilla-like scent.<ref name="diego">{{cite book|author= Diego, Arlene|title =Step by Step Cooking Filipino: Delightful Ideas for Everyday Meals|publisher =Marshall Cavendish International Asia Pte Ltd|year =2011|page=48|isbn = 9789814435154|url =https://books.google.com/books?id=Gf-IAAAAQBAJ}}</ref> Some variations will also use tomato sauce in the ''sofrito'' (''ginisa'') to color and flavor the dish.<ref name="diego"/><ref>{{cite web |title=Paella Ala Afritada |url=https://www.maggi.ph/recipes/view/304/paella-ala-afritada |website=Maggi.ph |access-date=December 16, 2018 |archive-date=December 16, 2018 |archive-url=https://web.archive.org/web/20181216073832/https://www.maggi.ph/recipes/view/304/paella-ala-afritada |url-status=dead }}</ref>
Meat ''paelya'' typically use chicken, pork, beef, and smoked spicy sausages. The sausages used in ''paelya'' can be any of the native smoked ''lóngganisa'', but it is usually ''chorizo de bilbao'' (which despite its name, is a native Filipino sausage).<ref name="damo">{{cite web |last1=Damo |first1=Ida |title=Paella, Pinoy Style! |url=http://www.choosephilippines.com/eat/local-flavors/1524/paella-pinoy-style |archive-url=https://web.archive.org/web/20140801193422/http://www.choosephilippines.com/eat/local-flavors/1524/paella-pinoy-style/ |url-status=usurped |archive-date=August 1, 2014 |website=ChoosePhilippines |access-date=December 16, 2018}}</ref> Seafood ''paelya'' typically include mussels (''tahóng''), blue crab (''alimasag''), large prawns (''hipon''), clams (''kabibì''), and squid (''pusít'').<ref name="pfr"/><ref name="pinoyk"/> The meat and seafood versions are commonly mixed together.<ref name="diego"/> The typical vegetables and spices used include bell peppers, onions, garlic, tomatoes, ginger, carrots, green peas, black pepper, scallions, paprika, and raisins.<ref name="diego"/><ref name="boi"/><ref name="pinoyk">{{cite web |title=Easy Seafood Paella |url=http://www.pinoykitchenette.com/2010/11/easy-paella.html |website=Pinoy Kitchentte |access-date=December 16, 2018 |archive-date=December 16, 2018 |archive-url=https://web.archive.org/web/20181216073909/http://www.pinoykitchenette.com/2010/11/easy-paella.html |url-status=dead }}</ref> It is usually garnished with calamansi and sliced hard-boiled eggs.<ref name="boi"/> Other native condiments and ingredients can also be added, like lemongrass (''tanglád''), ''patís'' (fish sauce), and ''bagoóng alamáng'' (shrimp paste).<ref name="boi"/>
''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).<ref name="mfk">{{cite web |title=Differences between Filipino dishes and Spanish dishes |url=http://www.myfilipinokitchen.com/differences-between-filipino-dishes-and-spanish-dishes/ |website=My Filipino Kitchen |access-date=December 16, 2018 |archive-date=July 23, 2020 |archive-url=https://web.archive.org/web/20200723233820/http://www.myfilipinokitchen.com/differences-between-filipino-dishes-and-spanish-dishes/ |url-status=dead }}</ref> 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).<ref name="saveur">{{cite web |last1=Taylor-Gross |first1=Matt |title=Philippine Paella |url=https://www.saveur.com/philippine-seafood-paella-recipe |website=Saveur |date=August 26, 2015 |access-date=December 15, 2018}}</ref><ref name="pamaran">{{cite news |last1=Pamaran |first1=Maan D'Asis |title=The Filipino-Spanish food connection |url=https://www.pressreader.com/philippines/philippine-daily-inquirer/20161012/282437053635905 |access-date=December 16, 2018 |newspaper=Philippine Daily Inquirer |date=October 12, 2016}}</ref><ref name="pfr"/>
==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 valenciana=== {{Main|Arroz a la valenciana}} [[File:Traditional Filipino cuisine.jpg|thumb|''Arroz valenciana'' (bottom left) served as part of a typical traditional Christmas Eve dinner (''noche buena'')]] ''Arroz valenciana'' or ''arroz a la 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.<ref name="ppmrvalenciana"/>
===Biringi=== ''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.<ref name="kirsh">{{cite journal |last1=Kirhsenblatt-Gimblet |first1=Barbara |last2=Fernandez |first2=Doreen G. |title=Culture Ingested: On the Indigenization of Philippine Food |journal=Gastronomica |date=2003 |volume=3 |issue=1 |page=58–71 |url=https://www.nyu.edu/classes/bkg/web/fernandez.pdf|doi=10.1525/gfc.2003.3.1.58 }}</ref><ref name="miranda"/><ref name="bringhekp">{{cite web |title=Bringhe |url=https://www.kawalingpinoy.com/bringhe/ |website=Kawaling Pinoy |access-date=December 15, 2018}}</ref><ref name="ppmrbringhe">{{cite web |title=Bringhe (Bringhi) |url=https://www.pinoyrecipe.net/bringhe-recipe/ |website=Pinoy Recipe at iba pa. |access-date=December 12, 2016}}</ref><ref name="primer">{{cite web |title=6 International Dishes With Must-Try Filipino Versions |url=http://primer.com.ph/tips-guides/2017/07/04/6-international-dishes-with-must-try-filipino-versions/ |website=Philippine Primer |access-date=December 16, 2018}}</ref> It is sometimes cooked in banana leaves for added aroma.<ref name="ppmrbringhe"/> [[File:Pulpul_Kapampangan6.jpg|thumbnail|right|"Pulpul" is Kapampangan Bringhe-Morcon fusion.]] ''Biringi'' is precolonial in origin, and while the name is a cognate of those for South Asian biryani 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.<ref name="polistico"/><ref>{{cite web |last1=Pangilinan |first1=Michael Raymon Tayag-Manaloto |title=Násîng Biringyi, a Kapampángan Pre-colonial Dish |url=http://siuala.com/biringyi/ |website=Siuálâ ding Meángûbié |access-date=July 5, 2019}}</ref>
===Paella al horno con queso=== A baked variant of ''paelya'' topped with cheese, chicken breasts, and roasted bell peppers.<ref name="polistico"/>
===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''.<ref name="aia">{{cite web |title=How to make Paella de Adobo by Senor Anastacio de Alba |url=https://www.asianinamericamag.com/2013/03/paella-de-adobo-by-senor-anastacio-de-alba/ |website=Asian in America |date=March 23, 2013 |access-date=December 16, 2018}}</ref>
===Paella parillada=== This variant, named for the word for “grill”, is topped with grilled or barbecued meat or seafood.<ref name="polistico"/>
===Paella negra=== thumb|Filipino ''paella negra'' {{See also|Arròs negre}} ''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.<ref name="ppmrnegros">{{cite web |title=Paellitos Negritos (Squid Ink Paella) |url=http://www.panlasangpinoymeatrecipes.com/paellitos-negritos.htm |website=Panlasang Pinoy Meaty Recipes |date=October 4, 2016 |access-date=December 15, 2018}}</ref>
===Paella sotanghon=== A Chinese-influenced variant of ''paelya'' using glass noodles (''sótanghon'') instead of rice.<ref name="Paella Sotanghon">{{cite web |title=Paella Sotanghon |url=http://www.panlasangpinoymeatrecipes.com/paella-sotanghon.htm |website=Panlasang Pinoy Meaty Recipes |access-date=December 16, 2018}}</ref><ref name="mymf">{{cite web |title=Paella (Sotanghon) Vermicelli |url=http://www.myyummymenufoods.com/2013/03/paella-sotanghon-vermicelli-ingredients.html |website=My Yummy Menu Foods |access-date=December 16, 2018 |archive-date=August 16, 2022 |archive-url=https://web.archive.org/web/20220816050552/http://www.myyummymenufoods.com/2013/03/paella-sotanghon-vermicelli-ingredients.html |url-status=dead }}</ref>
===Paella à la Cordillera=== A giant “Paella ala Cordillera” was prepared by 10 chefs and 40 culinary students from the University of Baguio.<ref>{{cite news |last1=See |first1=Dexter |title=1,000 feast on giant 'Paella ala Cordillera'|url=https://www.manilatimes.net/2024/05/31/regions/1000-feast-on-giant-paella-ala-cordillera/1949188 |accessdate=June 2, 2024 |publisher=The Manila Times |date=May 31, 2024}}</ref> The Baguio Paelya's ingredients include 100 kilos Pasil's traditional “chong-ak” rice a variety of “unoy” with sweet, herbal aroma (recognized by Slow Food), mixed with native ingredients like Benguet's 3 kilos oyster mushroom, 5 kilos shiitake, 10 kilos broccoli, 10 kilos carrots, 10 kilos green bean, 10 kilos cauliflower, 2 kilos flat parsley, 5 kilos lemon, 30 canned tomatoes, 30 kilos onions, 10 kilos garlic, 40 kilos red and green bell peppers, 40 kilos native chicken, 10 kilos salt, 15 kilos "kini-ing" chicken from Bakun, Benguet,<ref>{{cite news |last1= Agoot|first1= Liza |title=Benguet town offers 'kini-ing' as pork alternative|url= https://www.pna.gov.ph/articles/1086409|accessdate=June 2, 2024 |publisher= |date=November 19, 2019}}</ref> or "kini-ing" smoked pork ("Etag"-Igorot or "Kinuday"-Ibaloi) from native black pigs,<ref>{{cite news |last1=Agoot |first1=Liza |title=Baguio's giant 'Paella ala Cordillera' full of local goodness|url=https://www.pna.gov.ph/articles/1086409 |accessdate=June 2, 2024 |work= Philippine News Agency|date=November 19, 2019}}</ref>10 kilos “pinunog” (Kiangan, Ifugao) and “pinuneg” (Benguet), 20 kilograms Abra longaniza, 2 kilos button mushroom, 4 kilos Bouillon cube, a kilo of paella spice and 15 liters of olive oil.<ref>{{cite news |last1=Cabreza |first1= Vincent|title=Kalinga's traditional rice shines in 'Cordillera paella'|url= https://newsinfo.inquirer.net/1946797/kalingas-traditional-rice-shines-in-cordillera-paella|accessdate=June 2, 2024 |publisher= Philippine Daily Inquirer|date=May 31, 2024}}</ref><ref>{{cite news |last1= Fokno|first1= Mia|title=Paella à la Cordillera shines at Baguio's farmers, fisherfolk celebration|url= https://www.rappler.com/philippines/luzon/paella-a-la-cordillera-shines-baguio-farmers-fisherfolk-celebration/|accessdate=June 2, 2024 |publisher= Rappler|date=June 1, 2024}}</ref>
==See also== {{div col|colwidth=30em}} * Arroz con pollo * Arroz negro * Fideuà * Kiampong * Kuning * Morisqueta tostada * Pancit choca * Pancit palabok * Pilaf {{div col end}}
==References== {{Reflist|45em}}
{{Rice dishes}} {{Filipino food}}
Category:Glutinous rice dishes Category:Philippine rice dishes Category:Christmas food