Paelya

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 "paelya".{{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}}

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.{{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}} 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.{{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}}

In place of saffron, paelya uses annatto (atsuete), turmeric (luyang dilaw), or safflower (kasubhâ).{{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}}{{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}}{{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}} Sometimes, a knot of pandán (screwpine) leaves is added, infusing the dish with a vanilla-like scent.{{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}} Some variations will also use tomato sauce in the sofrito (ginisa) to color and flavor the dish.{{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}}

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).{{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}} Seafood paelya typically include mussels (tahóng), blue crab (alimasag), large prawns (hipon), clams (kabibì), and squid (pusít). The meat and seafood versions are commonly mixed together. The typical vegetables and spices used include bell peppers, onions, garlic, tomatoes, ginger, carrots, green peas, black pepper, scallions, paprika, and raisins.{{cite web |title=Easy Seafood Paella |url=http://www.pinoykitchenette.com/2010/11/easy-paella.html |website=Pinoy Kitchentte |access-date=December 16, 2018}} It is usually garnished with calamansi and sliced hard-boiled eggs. Other native condiments and ingredients can also be added, like lemongrass (tanglád), patís (fish sauce), and bagoóng alamáng (shrimp paste).

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).{{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}} 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).{{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}}{{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}}

Because the dish is easy to modify, there are numerous variants of paelya, depending on the ingredients at hand. They include the following:

{{Main|Arroz a la valenciana}}

File:Traditional Filipino cuisine.jpg 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.

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.{{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 }}{{cite web |title=Bringhe |url=https://www.kawalingpinoy.com/bringhe/ |website=Kawaling Pinoy |access-date=December 15, 2018}}{{cite web |title=Bringhe (Bringhi) |url=https://www.pinoyrecipe.net/bringhe-recipe/ |website=Pinoy Recipe at iba pa. |access-date=December 12, 2016}}{{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}} It is sometimes cooked in banana leaves for added aroma.

File:Pulpul_Kapampangan6.jpg 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.{{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}}

A baked variant of paelya topped with cheese, chicken breasts, and roasted bell peppers.

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.{{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}}

This variant, named for the word for “grill”, is topped with grilled or barbecued meat or seafood.

File:Amalia's - Paella Negra (Philippines).jpg

{{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.{{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}}

A Chinese-influenced variant of paelya using glass noodles (sótanghon) instead of rice.{{cite web |title=Paella Sotanghon |url=http://www.panlasangpinoymeatrecipes.com/paella-sotanghon.htm |website=Panlasang Pinoy Meaty Recipes |access-date=December 16, 2018}}{{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}}

A giant “Paella ala Cordillera” was prepared by 10 chefs and 40 culinary students from the University of Baguio.{{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}} 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,{{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}} or "kini-ing" smoked pork ("Etag"-Igorot or "Kinuday"-Ibaloi) from native black pigs,{{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}}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.{{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}}{{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}}

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• Arroz con pollo
• Arroz negro
• Fideuà
• Kiampong
• Kuning
• Morisqueta tostada
• Pancit choca
• Pancit palabok
• Pilaf

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