page_title: Paelya
section_title: Paella negra
hierarchical_section_title: Paelya / Variants / Paella negra
caption_attribution_description: English: Amalia's - Paella Negra (Philippines)
context_page_description: Paelya or paella, is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice, giving it a soft and sticky texture, unlike the al dente texture favored in original paella. It is also characteristically topped with sliced eggs. Filipino paelya also does not use saffron, but instead use achuete, luyang dilaw, or kasubha.
  Paelya is a general term for similar dishes in the Philippines, regardless of the ingredients used. It includes arroz a la valenciana, bringhe, and paella negra.
context_section_description: 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.
caption: Filipino paella negra
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