Paelya
A Filipino rice dish adapted from Valencian paella, made with native glutinous rice for a soft, sticky texture and topped with sliced eggs. It takes its color from annatto, turmeric, or safflower rather than saffron.
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About this dish
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).