Tiella di Riso, Patate e Cozze

Tiella is the pride of Bari in Puglia, named after the terracotta baking dish in which it is made. Layers of raw rice, sliced potato, fresh mussels, tomato, and pecorino are baked together in a single vessel, the mussels releasing their briny liquor to cook the rice from below. It is patience made edible.

Serves: 4

Ingredients

• 1 kg (2.2 lb) fresh mussels, scrubbed and debearded
• 300 g (10.5 oz / 1.5 cups) short-grain rice (Arborio or Vialone Nano), rinsed
• 500 g (1.1 lb) waxy potatoes, peeled and sliced 5 mm (¼ in) thin
• 400 g (14 oz) cherry tomatoes, halved
• 1 medium white onion, thinly sliced
• 80 g (3 oz) Pecorino Romano, finely grated
• 4 cloves garlic, sliced
• 60 ml (¼ cup) extra-virgin olive oil, plus more for drizzling
• Small bunch of flat-leaf parsley, chopped
• 600 ml (2.5 cups) warm water or light mussel stock
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (400°F). Open the mussels by placing them in a hot dry pan for 2-3 minutes until they crack open. Remove from shells, keeping the juices. Discard any that don't open.
2. Oil a large, deep baking dish (about 30 cm / 12 in). Layer half the potato slices across the bottom, overlapping slightly. Season with salt and pepper.
3. Scatter over half the onion, garlic, parsley, and cherry tomatoes. Distribute the mussels and their juices evenly. Sprinkle with half the grated pecorino.
4. Pour the rinsed rice in an even layer over the mussels. Add the remaining onion, garlic, parsley, and tomatoes. Top with the remaining potato slices, arranged neatly.
5. Pour the warm water around the edges until it reaches just below the top potato layer. Drizzle generously with olive oil and sprinkle with the remaining pecorino.
6. Cover tightly with foil and bake for 40 minutes. Remove the foil and bake a further 20-25 minutes until the potatoes are golden and the rice has absorbed all the liquid.
7. Rest for 10 minutes before serving directly from the dish.

Cook's Notes: Never stir a tiella — the layered structure is essential. Use waxy potatoes that will hold their shape. Substitute clams if mussels are unavailable. Leftovers reheat beautifully.