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Best Paelya in San Francisco

“Sticky glutinous rice topped with eggs, colored with turmeric and anatto—paella reimagined Filipino.”

Paelya

What the real thing tastes like

Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) 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 also 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).

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Paelya is the Philippine answer to Spanish paella—same spirit, entirely different rice. Here, glutinous malagkít replaces the firm grains, turning each spoonful sticky and soft, topped with sliced eggs that catch the light. Instead of saffron's floral gold, cooks reach for atsuete, turmeric, or safflower to tint the rice warm and earthy. It's an umbrella term that shelters everything from chicken-and-chorizo arroz a la valenciana to coconut-rich bringhe to ink-dark paella negra.

Order it here when it has

  • soft and sticky texture
  • sliced egg topping
  • uses native colorants instead of saffron

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