Fish
Taieddha
This Italian-style casserole requires a bit of preparation, but makes a wonderful summer weekend meal. Taieddha (or tiella) refers to the round, earthenware dish it's traditionally cooked in – though any ovenproof pot will work fine. This is best with waxy potatoes – floury ones will fall apart during baking.
Cook's notes
Other veg can be added in the layering - perhaps sliced fennel instead of courgettes or sliced artichokes.
Ingredients
- 2 medium onions
- 500g tomatoes, sliced
- 500g potatoes, peeled and sliced
- 350g courgettes, sliced
- 2 tbsp fresh parsley, finely chopped
- 2 garlic cloves, crushed
- 300g Arborio rice
- 3 tbsp olive oil
- 250ml water
- 500g mussels, washed and debearded
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. In an oven proof dish put alternating layers of the veg, and between each later sprinkle a little parsley, garlic and seasoning as you go.
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Step 2
Cover with the rice. Pour in the oil and just enough salted water to cover the rice.
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Step 3
Open the mussels by placing in a hot pan with about 1cm of water in it. Cover, shake pan for a few minutes.
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Step 4
When mussels are just open, drain in a colander, reserving the cooking liquor. Strain the liquor and pour it over the rice.
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Step 5
Bake covered in the oven for about 40 minutes or until the rice is tender, adding extra liquid if required.
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Step 6
Take the mussels out of shells and put them in a half shell. Throw away any that have not opened.
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Step 7
Place on top of rice and return to oven for 2 minutes. Serve.