Tiella is a traditional baked dish from the southern region of Italy that features layers of vegetables, rice or pasta, and seafood or meat. This for potato and rice with is a flavorful variation of the classic dish, which combines the earthy sweetness of potatoes with the creamy texture of Arborio rice, and the briny taste of plump mussels.
The dish is relatively simple to prepare and requires only a handful of ingredients, including tomatoes, onion, garlic, parsley, and saffron. You can adjust the quantities to suit your taste or change the seafood to other kinds like shrimp or scallops.
Here are the steps to follow for making the potato and rice tiella with mussels recipe:
Ingredients:
– 2 pounds of small potatoes, peeled and sliced thinly (about 1/8 inch thick)
– 1 1/2 cups of Arborio rice
– 2 cups of water or fish broth
– 2 cans (14 oz) of diced tomatoes, drained
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 2 tablespoons of chopped fresh parsley
– 1/4 teaspoon of saffron threads
– Salt and black pepper to taste
– 2 pounds of fresh mussels, scrubbed and debearded
– 1/4 cup of olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chopped onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant.
4. Add the sliced potatoes and cook for about 10 minutes or until they are slightly softened but not browned. Stir occasionally to prevent sticking.
5. In a separate pot, bring the water or fish broth to a boil and add the Arborio rice. Cook for 5 minutes, then drain the rice and set aside.
6. Using a slotted spoon, transfer half of the potato slices to a large baking dish (about 9×13 inches) and arrange them in a single layer. Sprinkle some salt and black pepper over the potatoes.
7. Add half of the cooked rice to the baking dish and spread it evenly over the potatoes.
8. Spoon half of the diced tomatoes over the rice layer, then sprinkle half of the chopped parsley over the tomatoes.
9. Add the mussels to the baking dish, arranging them on top of the tomatoes.
10. Repeat the layering process with the remaining potato slices, rice, tomatoes, and parsley.
11. Crumble the saffron threads over the top layer of the tiella, then pour the remaining liquid from the canned tomatoes over the top of the dish.
12. Cover the baking dish tightly with foil, then bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the mussels have opened. Discard any mussels that have not opened.
13. Let the tiella rest for a few minutes before serving. Garnish with additional chopped parsley if desired.
This potato and rice tiella with mussels recipe is perfect for a family dinner or a special occasion. The dish can be prepared ahead of time and baked just before serving. It pairs well with a light salad and a glass of white wine or Fiano di Avellino.
Conclusion:
This recipe for potato and rice tiella with mussels is a and hearty Italian dish that combines ingredients from the land and sea. The creamy rice and tender potatoes make a perfect base for the plump and savory mussels, and the tomato sauce infused with saffron adds a depth of flavor to the dish. Try this recipe tonight and the aromas and flavors of the Mediterranean at home.