In Filipino paelya, chorizo de Bilbao is described as a native what?

In Filipino paelya, chorizo de Bilbao is described as a native Filipino sausage.

Despite its Spanish-sounding name, chorizo de Bilbao is a Philippine sausage. It is a dry sausage made from pork and beef, commonly seasoned with paprika, and its name reflects branding connected with Bilbao rather than Spanish manufacture.

The sausage fits paelya’s history as a Philippine adaptation of Valencian paella. Filipino versions often use local rice, including glutinous malagkít, and color the dish with annatto, turmeric, or safflower instead of saffron. Chorizo de Bilbao is especially associated with meat-based paelya and arroz a la valenciana.

A common mix-up is assuming that every ingredient with a Spanish name remains Spanish in origin. Filipino cuisine adopted and reshaped many Spanish culinary influences. Paelya is also broader than a single recipe: it can include seafood, chicken, pork, vegetables, local seasonings, and garnishes such as calamansi and sliced hard-boiled eggs.