Paelya

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Not to be confused with paella.

Paelya
paella negra

Paelya (Tagalog:

anatto), luyang diláw (turmeric), or kasubhâ (safflower).[3][4][5]

Paelya is also a

bringhe (made with coconut milk), and paella negra (made with squid ink).[6][4][7]

Etymology

The name is derived from Spanish

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".[8]

Description

Filipino paelya is prepared similarly to its ancestors, the

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.[6][9]

In place of

screwpine) leaves is added, infusing the dish with a vanilla-like scent.[3] Some variations will also use tomato sauce in the sofrito (ginisa) to color and flavor the dish.[3][12]

Meat paelya typically use

bagoóng alamáng (shrimp paste).[10]

Paelya is usually cooked in a paellera, a shallow and wide pan with two handles. Though it can also be cooked in a kawalì (

Nochebuena (Christmas dinner).[6][16][9]

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 article: Arroz a la valenciana
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.[7]

Biringi

Biringi (also known as bringhi, beringhe, biringhe, biringye, biringyi or kalame manuc) is a paelya variant from the province of

banana leaves for added aroma.[18]

"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.[8][20]

Paella al horno con queso

A baked variant of paelya topped with cheese, chicken breasts, and roasted bell peppers.[8]

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.[21]

Paella parillada

This variant, named for the word for “grill”, is topped with grilled or barbecued meat or seafood.[8]

Paella negra

Filipino paella negra
See also: Arròs negre

Paella negra, also called arroz negro, is a variant that uses

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.[22]

Paella sotanghon

A Chinese-influenced variant of paelya using

glass noodles (sótanghon) instead of rice.[23][24]

See also

References

  1. ^
    doi:10.1525/gfc.2003.3.1.58
    .
  2. ^ a b Cruz, Cesar Jr. (August 8, 2015). "Viva Paella at Arrozeria Manila". Business Mirror. Retrieved December 15, 2018.
  3. ^
    ISBN 9789814435154
    .
  4. ^ a b c d Miranda, Roselle. "This Is The Local + Easy Version Of The Spanish Paella That You Should Try". Yummy.ph. Retrieved December 15, 2018.
  5. ^ Uy, Amy A. (July 3, 2012). "Paella: A Spanish fiesta in a pan". GMA News Online. Retrieved December 16, 2018.
  6. ^ a b c Taylor-Gross, Matt (August 26, 2015). "Philippine Paella". Saveur. Retrieved December 15, 2018.
  7. ^ a b "Arroz Valenciana". Panlasang Pinoy Meaty Recipes. March 7, 2018. Retrieved December 14, 2018.
  8. ^
    ISBN 9786214200870
    .
  9. ^ a b c Lardizabal-Dado, Noemi (December 6, 2017). "Paella, Filipino Style for Christmas or Noche Buena". Pinoy Food Recipes. Retrieved December 15, 2018.
  10. ^
    ISBN 9789814794084
    .
  11. ^ Veneracion, Connie (April 16, 2011). "Seafood Arroz a la Valenciana (Filipino-style Paella)". Casa Veneracion. Retrieved December 16, 2018.
  12. ^ "Paella Ala Afritada". Maggi.ph. Retrieved December 16, 2018.
  13. ^ Damo, Ida. "Paella, Pinoy Style!". ChoosePhilippines. Retrieved December 16, 2018.
  14. ^ a b "Easy Seafood Paella". Pinoy Kitchentte. Retrieved December 16, 2018.
  15. ^ "Differences between Filipino dishes and Spanish dishes". My Filipino Kitchen. Retrieved December 16, 2018.
  16. ^ Pamaran, Maan D'Asis (October 12, 2016). "The Filipino-Spanish food connection". Philippine Daily Inquirer. Retrieved December 16, 2018.
  17. ^ "Bringhe". Kawaling Pinoy. Retrieved December 15, 2018.
  18. ^ a b "Bringhe (Bringhi)". Pinoy Recipe at iba pa. Retrieved December 12, 2016.
  19. ^ "6 International Dishes With Must-Try Filipino Versions". Philippine Primer. Retrieved December 16, 2018.
  20. ^ Pangilinan, Michael Raymon Tayag-Manaloto. "Násîng Biringyi, a Kapampángan Pre-colonial Dish". Siuálâ ding Meángûbié. Retrieved July 5, 2019.
  21. ^ "How to make Paella de Adobo by Senor Anastacio de Alba". Asian in America. March 23, 2013. Retrieved December 16, 2018.
  22. ^ "Paellitos Negritos (Squid Ink Paella)". Panlasang Pinoy Meaty Recipes. October 4, 2016. Retrieved December 15, 2018.
  23. ^ "Paella Sotanghon". Panlasang Pinoy Meaty Recipes. Retrieved December 16, 2018.
  24. ^ "Paella (Sotanghon) Vermicelli". My Yummy Menu Foods. Retrieved December 16, 2018.
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