Tiella di Riso, Patate e Cozze · Tiella Barese
Puglia · secondo · serves 6 · 90 min total · medium
From Bari's Spanish past — paella's cousin — but reinvented with mussels, potatoes, and Puglian sun.
Ingredients
- 1000 g fresh mussels in shell
- 300 g arborio rice
- 600 g waxy potatoes
- 1 medium red onion
- 300 g cherry tomatoes
- 1 medium courgette
- 2 cloves garlic
- 1 handful parsley
- 80 g pecorino, grated
- 4 tbsp breadcrumbs
- 60 ml olive oil
Method
- Clean mussels. Pry open over a bowl, keep one shell and the juices. Reserve all liquid.
- Oil a wide earthenware dish. Layer: sliced onion, sliced potato, halved tomatoes, courgette rounds, mussels in their half-shells (meat-up), rinsed rice scattered evenly.
- Mix chopped garlic, parsley, pecorino, breadcrumbs. Scatter over.
- Pour the strained mussel juice plus water to come up just to the rice line. Drizzle with olive oil.
- Bake at 200°C (390°F) for 45 minutes until rice is tender and top is bronze.
- Rest 10 minutes. Serve in the dish — that's the tiella.