بايليا

يجب ألا يـُخلـَط بينها وبين paella.

Paelya

Paelya from Tagaytay
Alternative names	paella
Course	Main dish
Place of origin	Philippines
Serving temperature	Hot
Main ingredients	glutinous rice, rice
Variations	arroz a la valenciana, bringhe, paella negra

Paelya (تگالوگ: [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).

Paelya is a general term for similar dishes in the Philippines, regardless of the ingredients used. It includes arroz a la valenciana (usually made with chicken and chorizo de bilbao), bringhe (made with coconut milk), and paella negra (made with squid ink).

 Etymology

The name is derived from Spanish paella, but it is pronounced differently. 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".

 Description

Paelya is prepared similarly to its ancestors, the Valencian paella and the Latin American arroz a la valenciana, but it uses more indigenous ingredients. Instead of arroz bomba, Filipino paelya favors heirloom high-quality local rice varieties, like the Ifugao tinawon rice, which has similar characteristics to arroz bomba. Imported long-grain rice (like jasmine rice) are also used. This is mixed with glutinous rice (malagkit) at various ratios, ranging from a fourth of the regular rice to equal parts, depending on how sticky the final product is desired to be.

هو طبق من ملايو الفلبين مشتق من طبق ( بقايا ) Paella الأندلسي ,

وصل لهم بعد غزو الأسبان لبلادهم.

 See also

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