[1][2] Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).

[8] Filipino paelya is prepared similarly to its ancestors, the Valencian paella and the Latin American arroz a la valenciana, but consists of more indigenous ingredients.

[13] Seafood paelya typically include mussels (tahóng), blue crab (alimasag), large prawns (hipon), clams (kabibì), and squid (pusít).

[10] Other native condiments and ingredients can also be added, like lemongrass (tanglád), patís (fish sauce), and bagoóng alamáng (shrimp paste).

[7] Biringi (also known as bringhi, beringhe, biringhe, biringye, biringyi or kalame manuc) is a paelya variant from the province of Pampanga.

It typically uses chicken, along with bell peppers, green peas, carrots, raisins, and chorizo de bilbao.

[18] Biringi is precolonial in origin, and while the name is a cognate of those for South Asian biryani dishes, it has since merged with the Spanish paella.

The original version made without the chorizo, eggs, or other paelya ingredients is differentiated as nasing biringye, which is more similar to the nasi briyani of Malaysia and Singapore.

[8] A relatively modern adaptation, developed by Alba Restaurante Español, a notable Spanish-Filipino restaurant in Manila established in 1954.

[23][24] A giant “Paella ala Cordillera” was prepared by 10 chefs and 40 culinary students from the University of Baguio.