"Paelya"@es . "59393892"^^ . . . . . . "240"^^ . . . . . . . . . . "paella"@en . . . . . "Paelya"@en . . "La paelya ([pa\u02C8\u025Blja]), apodada \u00ABla paella filipina\u00BB, es un plato de arroz t\u00EDpico de la gastronom\u00EDa filipina, que tiene su origen en la paella valenciana. Sin embargo, difiere significativamente en el uso de un arroz glutinoso nativo llamado malagkit, d\u00E1ndole una textura suave y pegajosa, a diferencia de la cocci\u00F3n al dente de la paella original. Se suele adornar con rodajas de huevos duro.\u200B\u200B La paelya filipina tampoco usa azafr\u00E1n, sino que usa achuete (achiote), luyang dilaw (c\u00FArcuma) o kasubha (c\u00E1rtamo).\u200B\u200B\u200B Paelya es un t\u00E9rmino general para platos similares en Filipinas, independientemente de los ingredientes utilizados. Incluye el \u00ABarroz a la valenciana\u00BB (generalmente hecho con pollo y chorizo de Bilbao), (hecho con leche de coco) y la \u00ABpaella negra\u00BB (hecha con tinta de calamar).\u200B\u200B\u200B"@es . . . . . "Paelya (Tagalog: [pa\u02C8\u025Blja]) or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagk\u00EDt), 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 dil\u00E1w, (turmeric), or kasubh\u00E2 (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)."@en . . . . . . . . "glutinous rice,rice" . . . "Paelya (Tagalog: [pa\u02C8\u025Blja]) or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagk\u00EDt), 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 dil\u00E1w, (turmeric), or kasubh\u00E2 (safflower)."@en . . . . . . . . . . . . . . "Paelya from Tagaytay"@en . . "La paelya ([pa\u02C8\u025Blja]), apodada \u00ABla paella filipina\u00BB, es un plato de arroz t\u00EDpico de la gastronom\u00EDa filipina, que tiene su origen en la paella valenciana. Sin embargo, difiere significativamente en el uso de un arroz glutinoso nativo llamado malagkit, d\u00E1ndole una textura suave y pegajosa, a diferencia de la cocci\u00F3n al dente de la paella original. Se suele adornar con rodajas de huevos duro.\u200B\u200B La paelya filipina tampoco usa azafr\u00E1n, sino que usa achuete (achiote), luyang dilaw (c\u00FArcuma) o kasubha (c\u00E1rtamo).\u200B\u200B\u200B"@es . . . . . "Hot" . . . . . . . . . "Main dish" . . . . . . . . "1121417334"^^ . "Paelya"@en . . . . . "Hot"@en . . . . . . . . . . . . . . "paella"@en . . . . . . . . "Paelya"@en . . . . . . . "13929"^^ . . . . . . . . . . . "arroz a la valenciana, bringhe, paella negra"@en . . . . "Philippines"@en . . . . . . . . . . . . . . . . . . . . . .