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Statements

Subject Item
dbr:Paelya
rdf:type
wikidata:Q2095 dbo:Food owl:Thing
rdfs:label
Paelya Paelya
rdfs:comment
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 (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. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw, (turmeric), or kasubhâ (safflower). La paelya ([paˈɛlja]), apodada «la paella filipina», es un plato de arroz típico de la gastronomía filipina, que tiene su origen en la paella valenciana. Sin embargo, difiere significativamente en el uso de un arroz glutinoso nativo llamado malagkit, dándole una textura suave y pegajosa, a diferencia de la cocción al dente de la paella original. Se suele adornar con rodajas de huevos duro.​​ La paelya filipina tampoco usa azafrán, sino que usa achuete (achiote), luyang dilaw (cúrcuma) o kasubha (cártamo).​​​
owl:differentFrom
dbr:Paella
rdfs:seeAlso
dbr:Arròs_negre
foaf:name
Paelya
dbp:name
Paelya
foaf:depiction
n13:Amalia's_-_Paella_Negra_(Philippines).jpg n13:Kalamunda_(Tagaytay)_Paella.jpg
dc:type
Main dish
dcterms:subject
dbc:Rice_dishes dbc:Christmas_food dbc:Philippine_rice_dishes
dbo:wikiPageID
59393892
dbo:wikiPageRevisionID
1121417334
dbo:wikiPageWikiLink
dbr:Scallion dbr:Beef dbr:Cognate dbr:Rice dbr:Philippine_cuisine dbr:Glass_noodle dbr:Latin_American dbr:Mussel dbc:Rice_dishes dbr:Calamansi n9:paella dbr:Long-grain_rice dbr:Green_pea dbr:Pork dbr:Fideuà dbr:Safflower dbc:Christmas_food dbr:Garlic dbr:Anatto dbr:Kuning dbr:Arroz_a_la_valenciana dbr:Catalonia dbr:Lemongrass dbr:Saffron dbr:Kiampong dbr:Fusion_cuisine dbr:Coconut_milk dbr:Chorizo_de_Bilbao dbr:Onion n15:Amalia's_-_Paella_Negra_(Philippines).jpg dbr:Calamari dbr:Wok dbr:Malaysia dbr:Pilaf dbr:Singapore dbc:Philippine_rice_dishes dbr:Arroz_negro dbr:Philippine_adobo dbr:Main_dish dbr:Digraph_(orthography) dbr:Bringhe dbr:Jasmine_rice dbr:Nochebuena dbr:Manila_City dbr:Arroz_con_pollo dbr:Latin_American_cuisine dbr:Kapampangan_language dbr:Languages_of_the_Philippines dbr:Lleismo dbr:Squid_as_food dbr:Raisin dbr:Arròs_negre dbr:Squid_ink dbr:Biryani dbr:Paella_negra dbr:Tomato dbr:History_of_the_Philippines_(900–1565) dbr:Carrot dbr:Bell_pepper dbr:Portunus_armatus dbr:Al_dente dbr:Spanish_language dbr:Smoking_(food) dbr:Paella dbr:Pandanus dbr:Glutinous_rice dbr:Banana_leaves dbr:Tomato_sauce dbr:Pancit_choca dbr:Black_pepper dbr:Chicken_as_food dbr:Pancit_palabok dbr:Christmas_Eve dbr:Pampanga dbr:Paprika dbr:Vanilla dbr:South_Asia dbr:Valencian_Community dbr:Bagoong_alamang dbr:Hard-boiled_egg dbr:Tagaytay dbr:Ll dbr:Prawn dbr:Heirloom_plant dbr:Umbrella_term dbr:Ifugao_people dbr:Ginger dbr:Turmeric dbr:Patis_(sauce)
owl:sameAs
wikidata:Q60762918 n14:Paelya n16:Paelya n18:9RVuV dbpedia-es:Paelya
dbp:wikiPageUsesTemplate
dbt:Div_col dbt:Div_col_end dbt:Reflist dbt:Main dbt:Rice_dishes dbt:IPA-tl dbt:See_also dbt:Short_description dbt:Infobox_food dbt:Use_Philippine_English dbt:Filipino_food dbt:Use_mdy_dates dbt:Distinguish
dbo:thumbnail
n13:Kalamunda_(Tagaytay)_Paella.jpg?width=300
dbp:alternateName
paella
dbp:caption
Paelya from Tagaytay
dbp:country
Philippines
dbp:course
dbr:Main_dish
dbp:imageSize
240
dbp:mainIngredient
dbr:Glutinous_rice dbr:Rice
dbp:served
Hot
dbp:variations
arroz a la valenciana, bringhe, paella negra
dbo:abstract
La paelya ([paˈɛlja]), apodada «la paella filipina», es un plato de arroz típico de la gastronomía filipina, que tiene su origen en la paella valenciana. Sin embargo, difiere significativamente en el uso de un arroz glutinoso nativo llamado malagkit, dándole una textura suave y pegajosa, a diferencia de la cocción al dente de la paella original. Se suele adornar con rodajas de huevos duro.​​ La paelya filipina tampoco usa azafrán, sino que usa achuete (achiote), luyang dilaw (cúrcuma) o kasubha (cártamo).​​​ Paelya es un término general para platos similares en Filipinas, independientemente de los ingredientes utilizados. Incluye el «arroz a la valenciana» (generalmente hecho con pollo y chorizo de Bilbao), (hecho con leche de coco) y la «paella negra» (hecha con tinta de calamar).​​​ 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 (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. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw, (turmeric), or kasubhâ (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).
prov:wasDerivedFrom
wikipedia-en:Paelya?oldid=1121417334&ns=0
dbo:wikiPageLength
13929
dbo:alias
paella
dbo:ingredientName
glutinous rice,rice
dbo:servingTemperature
Hot
dbo:hasVariant
dbr:Paella_negra dbr:Arroz_a_la_valenciana dbr:Bringhe
dbo:ingredient
dbr:Rice dbr:Glutinous_rice
dbo:type
dbr:Main_dish
foaf:isPrimaryTopicOf
wikipedia-en:Paelya