Paelya

Paelya(Tagalog:[pɐˈʔɛːl.jɐ]) orpaella(Spanish) is aPhilippinericedish adapted from theValencianpaella. However, it differs significantly in its use of nativeglutinous rice(malagkít), giving it a soft and sticky texture, unlike theal dentetexture favoured in Spanishpaella. It is also characteristically topped with sliced eggs.Filipinopaelyadoes not usesaffron, but is instead coloured withatsuete(anatto),luyang diláw(turmeric), orkasubhâ(safflower).
Paelyais also ageneral termfor similar dishes in the Philippines, regardless of the ingredients used. It includesarroz a la valenciana(usually made with chicken andchorizo de bilbao),bringhe(made withcoconut milk), andpaella negra(made with squid ink).
The name is derived from Spanishpaella, but is pronounced withlleismo. Like most occurrences of thelldigraphinPhilippine languages, it is pronounced with [lj] rather than the Spanish [ʎ]. Hence the nativized spelling of "paelya".
Filipinopaelyais prepared similarly to its ancestors, theValencianpaellaand theLatin Americanarroz a la valenciana, but consists of more indigenous ingredients. Instead ofarroz bomba,paelyafavors high-quality, localheirloomrice varieties, likeIfugaotinawon, which has similar characteristics toarroz bomba.Importedlong-grain rice(likejasmine rice) are also used. This is mixed withglutinous 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.
In place ofsaffron,paelyausesannatto(atsuete),turmeric(luyang dilaw), orsafflower(kasubhâ).Sometimes, a knot ofpandán(screwpine) leaves is added, infusing the dish with avanilla-like scent.Some variations will also usetomato saucein thesofrito(ginisa) to color and flavor the dish.
Meatpaelyatypically usechicken,pork,beef, andsmokedspicy sausages. The sausages used inpaelyacan be any of the native smokedlóngganisa, but it is usuallychorizo de bilbao(which despite its name, is a native Filipino sausage).Seafoodpaelyatypically includemussels(tahóng),blue crab(alimasag), largeprawns(hipon), clams (kabibì), andsquid(pusít).The meat and seafood versions are commonly mixed together.The typical vegetables and spices used includebell peppers,onions,garlic,tomatoes,ginger,carrots,green peas,black pepper,scallions,paprika, andraisins.It is usually garnished withcalamansiand slicedhard-boiled eggs.Other native condiments and ingredients can also be added, likelemongrass(tanglád),patís(fish sauce), andbagoóng alamáng(shrimp paste).
Paelyais usually cooked in apaellera, a shallow and wide pan with two handles. Though it can also be cooked in akawalì(wok).Due to the complexity of the dish and its ingredients,paelyais rarely served in everyday meals. It is considered luxurious, reserved for special occasions.Paelyais commonly served onChristmas Eveduring theNochebuena(Christmas dinner).
Because the dish is easy to modify, there are numerous variants ofpaelya, depending on the ingredients at hand. They include the following:
Arroz valencianaorarroz a la valencianais sometimes regarded as a separate dish. It originates from theLatin Americanadaptation ofpaella. But like other Filipinopaelyas, it uses glutinous rice. It primarily uses chicken andchorizo de bilbao, but can also include pork or beef.
Biringi(also known asbringhi,beringhe,biringhe,biringye,biringyiorkalame manuc) is apaelyavariant from the province ofPampanga. It is similar to the original Valencian dish, but uses rice and glutinous rice mixtures cooked ingata(coconut milk) with saffron or turmeric (angeinKapampangan), giving it a distinct flavour and colour. It typically uses chicken, along with bell peppers, green peas, carrots, raisins, andchorizo de bilbao. However, it can also be made with seafood and other meats. It is also characteristically topped with sliced boiled eggs.It is sometimes cooked inbanana leavesfor added aroma.
Biringiisprecolonialin origin, and while the name is acognateof those forSouth Asianbiryanidishes, it has since merged with the Spanishpaella. The original version made without the chorizo, eggs, or otherpaelyaingredients is differentiated asnasing biringye, which is more similar to thenasi briyaniofMalaysiaandSingapore.
A baked variant ofpaelyatopped with cheese, chicken breasts, and roastedbell peppers.
A relatively modern adaptation, developed by Alba Restaurante Español, a notable Spanish-Filipino restaurant inManilaestablished in 1954. It is afusion dish, combining SpanishpaellawithFilipinoadobo.
This variant, named for the word for “grill”, is topped with grilled or barbecued meat or seafood.
Paella negra, also calledarroz negro, is a variant that usessquid inkandcalamari. The dish is characteristically black, hence the name. It is most similar to the Valencian andCatalandisharròs negre, but like other Filipinopaelyas, it uses glutinous rice.
A Chinese-influenced variant ofpaelyausingglass noodles(sótanghon) instead of rice.
A giant “Paella alaCordillera” was prepared by 10 chefs and 40 culinary students from theUniversity of Baguio.TheBaguioPaelya's ingredients include 100 kilosPasil's traditional “chong-ak” rice a variety of “unoy” with sweet, herbal aroma (recognized bySlow Food), mixed with native ingredients likeBenguet's 3 kilosoyster mushroom, 5 kilosshiitake, 10 kilos broccoli, 10 kilos carrots, 10 kilosgreen 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 fromBakun, Benguet,or "kini-ing" smoked pork ("Etag"-Igorotor "Kinuday"-Ibaloi) from native black pigs,10 kilos “pinunog” (Kiangan,Ifugao) and “pinuneg” (Benguet), 20 kilograms Abralonganiza, 2 kilosbutton mushroom, 4 kilosBouillon cube, a kilo ofpaellaspice and 15 liters of olive oil.