Paella
$60.00
Filipino Paella is not a single dish but a vibrant family of rice masterpieces that fuse Spanish paella with indigenous, Chinese, and Malay influences—each region claiming its own golden, coconut-kissed version. The most iconic are Bringhe (Kapampangan), Arroz Valenciana (Visayan/Bicolano), and modern Paella Filipina (urban fusion). Unlike the dry, saffron-crusted Spanish original, Filipino versions are moist, sticky, and often cooked in coconut milk with glutinous rice for a creamy, almost risotto-like texture. Turmeric (luyang dilaw) replaces pricey saffron, giving the signature sunny hue. It’s a fiesta centerpiece, served in banana leaf-lined bilao (woven trays), meant for sharing. One large pan feeds 10–15.
