Tiella

Tiella is an Italian dish prepared with potato, rice, onion and mussels as primary ingredients; additional ingredients may be used. Variations of the dish exist, some of which may be prepared with other types of seafood. Tiella is part of Apulian cuisine. It may also be found in coastal areas of the Calabria region. The round earthenware dish in which tiella is traditionally cooked is also referred to as tiella.[citation needed] In the comune of Gaeta, Lazio, tiella is a specialty dish of the region prepared in the style of a pocket sandwich, using seafood such as octopus that is stuffed within a torta. Some other Italian dishes also referred to as tiella include a casserole and a stew. In Italy, the dish originated during the time of Spanish rule in southern Italy, and it has been described as being "reminiscent of Spanish rule". Waverley Root described tiella as "one of the few Spanish dishes which have been taken into the Italian repertory" and considered it was distantly related to paella. Potatoes entered Italian cuisine during the 16th century, a time of powerful Spanish influence in the peninsula.

Source: Wikipedia