Paelya
Paelya (Tagalog: [paˈɛlja]) or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkit), 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 (anatto), luyang dilaw, (turmeric), or kasubha (safflower).
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Arroz a la valencianaArròs negreBeringheBiringheBiringyeBiringyiBiryaniBringheBringhiFilipino cuisineFilipino paellaKalame manucKesong putiKuningList of Philippine dishesList of dishes made using coconut milkList of seafood dishesNasing beringheNasing biringyeNasing biringyiNasing bringheNasing bringhiPaellaPaella (Filipino cuisine)Paella (Philippines)PaelyaPampangaPancit chocaPhilippine paella
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Paelya
Paelya (Tagalog: [paˈɛlja]) or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkit), 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 (anatto), luyang dilaw, (turmeric), or kasubha (safflower).
has abstract
Paelya (Tagalog: [paˈɛlja]) or ...... a negra (made with squid ink).
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alias
paella
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variant or variation
label
Paelya
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name
Paelya
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ingredient
ingredient name (literal)
glutinous rice,rice
serving temperature
type
Wikipage page ID
59,393,892
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Wikipage revision ID
998,980,090
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alternate name
paella
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caption
Paelya from Tagaytay
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country
Philippines
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course
image size
main ingredient
name
Paelya
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served
Hot
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variations
arroz a la valenciana, bringhe, paella negra
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wikiPageUsesTemplate
type
comment
Paelya (Tagalog: [paˈɛlja]) or ...... eric), or kasubha (safflower).
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