Paelya, from the Spanish paella, is a Filipino rice dish adapted from Valencian paella, using native glutinous rice called malagkit that gives it a soft, sticky texture rather than the al dente texture favored in Spanish paella. It is characteristically topped with sliced eggs and colored with annatto, turmeric or safflower instead of saffron, and the name also serves as a general term for similar rice dishes found throughout the Philippines. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Region Origin Region Connections
In Cuisine
Source Paelya (Wikipedia)
Uses Ingredient
Source Paelya (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Paelya (Wikipedia)
Also in Geography Atlas: where this subject originated.
Source Paelya (Wikipedia)
Sources
1. Paelya (Wikidata)
P495 (country of origin): Philippines
Philippines
P495 (country of origin): Spain
Spain
View the SourcePaelya (Wikipedia)
Lead section
Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella (Spanish) is a Philippine rice dish adapted from the Valencian paella.
- Uses Ingredient: Rice, Infobox main_ingredient field: glutinous rice, rice
In Cuisine: Filipino Cuisine, lead paragraph
Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella (Spanish) is a Philippine rice dish adapted from the Valencian paella.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.