Tiella di Gaeta

Ingredients

• 500g (2 1/4 cups) Arborio rice 500g (2 1/4 cups) Arborio rice
• 500g (1 lb) mixed seafood (such as fish fillets, shrimp, mussels) 500g (1 lb) mixed seafood (such as fish fillets, shrimp, mussels)
• 2 tomatoes, sliced 2 tomatoes, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the sliced onions and bell peppers to the pan and cook until softened.
4. 4.
   Add the rice to the pan and stir well to coat it with the oil and vegetables.
5. 5.
   Pour in the white wine and cook until it evaporates.
6. 6.
   Dissolve the saffron threads in a small amount of warm water and add it to the pan.
7. 7.
   Slowly pour in the fish or vegetable broth, stirring continuously.
8. 8.
   Arrange the sliced tomatoes on top of the rice, followed by the mixed seafood.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
11. 11.
    Bake for approximately 30 minutes or until the rice is cooked and the seafood is tender.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the dish. Overcooking the seafood can result in a rubbery texture, so be mindful of the cooking time.
• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a more intense seafood flavor, you can use fish or seafood stock instead of vegetable broth.
• Experiment with different types of seafood to suit your taste preferences.
• Add a sprinkle of freshly chopped parsley or basil before serving for a burst of freshness.
• Serve the Tiella di Gaeta with a squeeze of lemon juice to enhance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Tiella di Gaeta is best served hot, straight from the oven. It can be enjoyed as a standalone dish or accompanied by a simple green salad and crusty bread to complete the meal.

Presentation advice

To present the Tiella di Gaeta, carefully remove a portion from the pan, ensuring that the layers of seafood and vegetables are visible. Garnish with a sprig of fresh herbs for an elegant touch. Serve it on a large platter or individual plates to showcase its vibrant colors.