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Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) or paella is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs.
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6]
[6] [7] In the Philippines, it is considered to be a subtype of the Filipino adaptation of paelya and is known as paella negra (or paelya negra). [ 8 ] [ 9 ] Black rice dishes with cuttlefish or squid ink are also made in Italy , Croatia and Montenegro , where they are known as "black risotto ".
*For an extra-fine texture use a 51-cm (20-inch) paella pan. Preheat the barbecue or grill. Lightly toast all the spices and flavorings in a dry frying pan or skillet over medium-high heat until ...
Happy Spanish Paella Day! For those who haven't had their lives changed by the meal, paella is a traditional Spanish rice dish that consists of seafood or other meat, vegetables and an aromatic ...
Carefully transfer the paella pan to the oven for 12 minutes. Remove the paella pan from the oven and allow to rest for 3 minutes. Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately. Recipe from Paella by Alberto Herraiz/Phaidon, 2011.
[15] [16] Paelya tends to refer to the dishes with more expensive ingredients, while arroz valenciana refers to dishes with simpler ingredients, leading to it being dubbed as the "paella of the poor". [17] It is traditionally served during the Christmas noche buena as well as in fiestas (patronal festivals) and other special occasions.
*For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven. Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels.