Tiella alla Silana with a New York Twist

Ingredients

In this New York City adaptation, we have replaced the traditional meats with an array of fresh seafood, giving the dish a lighter and more coastal twist. The addition of lemon zest adds a refreshing citrusy note, complementing the flavors of the seafood. This version embraces the vibrant culinary scene of New York City, showcasing the abundance of fresh seafood available in the area. We alse have the original recipe for Tiella alla silana, so you can check it out.

• 2 pounds (900g) potatoes, peeled and thinly sliced 2 pounds (900g) potatoes, peeled and thinly sliced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) sea scallops 1 pound (450g) sea scallops
• 1 pound (450g) clams, scrubbed and cleaned 1 pound (450g) clams, scrubbed and cleaned
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 tomatoes, sliced 4 tomatoes, sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60ml) fish stock 1/4 cup (60ml) fish stock
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onions, and sauté until translucent.
3. 3.
   Layer half of the sliced potatoes in a greased baking dish. Top with half of the sautéed onions and garlic.
4. 4.
   Arrange half of the shrimp, scallops, and clams over the potatoes.
5. 5.
   Place half of the sliced tomatoes on top of the seafood.
6. 6.
   Sprinkle half of the chopped parsley, basil, and lemon zest over the tomatoes. Season with salt and pepper.
7. 7.
   Repeat the layers with the remaining ingredients, starting with the potatoes and ending with the parsley, basil, and lemon zest.
8. 8.
   Pour the white wine and fish stock over the layers.
9. 9.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the seafood is cooked through.
11. 11.
    Serve hot and enjoy the flavors of New York City in every bite!

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or sand.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of red pepper flakes to the dish.
• Serve the Tiella alla Silana with a side of crusty bread to soak up the delicious juices.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Tiella alla Silana hot, straight from the oven, as the flavors are at their best when enjoyed immediately.

Presentation advice

Garnish the Tiella alla Silana with a sprinkle of fresh parsley and a drizzle of olive oil for an appetizing presentation.