Tiella di riso patate e cozze

Method

1. 1 Open live mussels with a knife, keeping one half of the shell containing the meat and all the released juice.
2. 2 Cut the potatoes and zucchini into 3 mm slices; zucchini is an added ingredient in the Salento version compared to the Bari version which only has potatoes.
3. 3 Arrange the potatoes, onions, zucchini, washed rice, mussels in their shells, and tomatoes in the clay tray in that order.
4. 4 Sprinkle Pecorino, parsley, and garlic between the layers, then drizzle with olive oil.
5. 5 Pour the filtered mussel broth mixed with water until it is level with the top layer; more water will make the mussels mushy.
6. 6 Bake at 190 degrees for 55 minutes without stirring, let cool for 10 minutes, then spoon from the top down in layers.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray oil on the surface of the small clay tray, then run the steam cooker at 205 degrees for 36 minutes, rotating the tray after 18 minutes; the rice will crisp up faster, while the large tray must be divided into two batches.