Tiella Barese
Tiella Barese is a comforting baked dish from Puglia, Italy, layering rice, potatoes, and mussels with tomatoes and herbs. This recipe delivers a flavorful and hearty meal, perfect for sharing.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 452 kcal
Allergen information: may contain fish, gluten, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gmussel, scrubbed and de-bearded
- 30 mlolive oil
- 2 clovegarlic, minced
- 200 gcherry tomato, halved
- 120 mlwhite wine
- 200 grice, Arborio or short-grain
- 500 gpotato, peeled and thinly sliced
- 1 pcsyellow onion, thinly sliced
- 15 gfresh parsley, chopped
- 30 gfresh breadcrumb
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
deep baking dish · fine-mesh sieve · large pot · knife
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 5 min
- 2
Heat half of the olive oil in a large pot or deep pan over medium heat.
About 1 min
- 3
Add the garlic and halved cherry tomatoes, cooking for 3-4 minutes until the tomatoes soften slightly.
About 4 min
- 4
Pour in the white wine and bring to a simmer, then add the mussels, covering the pot tightly.
About 3 min
Cook’s note: Ensure your pot has a tight-fitting lid to steam the mussels effectively.
- 5
Cook for 5-7 minutes, shaking the pot occasionally, until the mussels open.
About 7 min
Cook’s note: Discard any mussels that do not open after cooking.
- 6
Remove the mussels from the pot with a slotted spoon, reserving the cooking liquid.
About 2 min
- 7
Once cool enough to handle, remove most of the mussels from their shells, leaving a few in their shells for garnish if desired.
About 5 min
- 8
Strain the reserved mussel cooking liquid through a fine-mesh sieve to remove any grit, then set aside.
About 2 min
Cook’s note: This liquid is full of flavor and crucial for the dish.
- 9
In a large baking dish (approx. 9x13 inch or similar), drizzle the remaining olive oil.
About 1 min
- 10
Arrange a layer of thinly sliced potatoes at the bottom of the dish.
About 2 min
- 11
Top the potatoes with a layer of thinly sliced yellow onion, then a sprinkle of chopped fresh parsley.
About 2 min
- 12
Spread half of the rice evenly over the onion and parsley.
About 1 min
- 13
Distribute the shelled mussels (and any in-shell mussels) over the rice layer.
About 2 min
- 14
Repeat the layers: remaining rice, then remaining onion, and finally the remaining potatoes.
About 3 min
- 15
Pour the strained mussel cooking liquid evenly over the layers.
About 1 min
Cook’s note: Ensure the liquid covers most of the ingredients; if not, add a little water or vegetable broth.
- 16
Season with salt and black pepper.
- 17
Sprinkle the fresh breadcrumbs over the top layer.
About 1 min
- 18
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
About 40 min
Cook’s note: The foil traps steam, helping the rice and potatoes cook through.
- 19
Remove the foil and bake for another 20 minutes, or until the top is golden brown and the potatoes and rice are tender.
About 20 min
Cook’s note: Check for doneness by piercing a potato slice with a fork.
- 20
Let the Tiella rest for 10 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld and the rice to fully absorb the liquid.
Per serving
Nutrition
- Calories
- 452.4kcal
- Protein
- 34.6g
- Carbs
- 43.2g
- Fat
- 13.1g
- Fibre
- 4.5g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Tiella Barese in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in a microwave.
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