Paelya is the Filipino adaptation of paella that has its own English Wikipedia article.
Filipino paelya developed from Valencian paella and related Spanish rice dishes, but it is not simply a Spanish recipe transplanted unchanged. It commonly uses local ingredients and may combine regular rice with glutinous rice, or malagkít, producing a softer and stickier texture than the relatively separate grains favored in Spanish paella.
Paelya also reflects Filipino ingredients and cooking traditions. Instead of saffron, cooks may use annatto, turmeric or safflower for color. Versions can contain chicken, pork, beef, native sausages, mussels, crab, prawns, clams or squid, and are often garnished with calamansi or sliced hard-boiled eggs.
The term is broader than one fixed recipe. In the Philippines, paelya can refer to related rice dishes including arroz a la valenciana, bringhe and paella negra. Lechon, arroz caldo and pancit are important Filipino foods, but they are not names for this paella-derived dish.