Welcome to O Paravisiello, your neighborhood restaurant in Naples! Today we are not here to tease your palate with our delicacies, but to guide you on a culinary journey to discover a special ingredient: seafood.
The sea is a precious gift that enriches our table with unique and unmistakable flavors. At O Paravisiello we make wise use of it in many of our recipes, from the classic spaghetti with clams to the more elaborate risotto alla pescatora.
Helpful tips for cooking seafood
But how can we bring the taste of the sea into our home kitchens? Here are some tips for cooking seafood in a simple and tasty way:
1. Choose freshness: It is essential to use only fresh seafood. Check that the clams are well closed, the prawns are bright and vivid in colour and the calamari are firm and free of stains.
2. Thorough cleaning: Wash the seafood thoroughly under running water to remove any impurities. Pay attention to the clams: remove any that are broken or open and let them purge in salted water for at least an hour to remove the sand.
3. Gentle cooking: Seafood has a short cooking time. Avoid cooking it too long to avoid making it tough and tasteless. Cook it in a sauce of garlic and oil, add white wine and a pinch of chili pepper for a touch of spiciness.
4. Tasty combinations: Seafood pairs perfectly with pasta, rice, vegetables and legumes. Experiment with different combinations to create new and surprising dishes.
5. A touch of Campania: To enhance the flavor of your seafood dishes, use a good white wine from Campania. Fiano, Greco di Tufo or Falanghina are just some of the grape varieties that pair perfectly with the flavors of the sea.
Seafood from the Gulf of Naples: a treasure to be tasted
The Gulf of Naples is a real treasure for seafood lovers. Among the most prized species we find:
- The mussels: Their strong flavour and meaty consistency make them the protagonists of many typical dishes, such as pasta with mussels and mussel soup.
- The clams: More delicate and sweet than mussels, clams are perfect for spaghetti with clams, risottos and sauces.
- Sea urchins: A true delicacy for fine palates, sea urchins give an intense flavour and a unique taste to the palate.
These are just some of the many seafood that the Gulf of Naples offers. Each species has its own characteristics and unmistakable flavor, making Campania's seafood cuisine one of the richest and most appreciated in the world.
Linguine allo scoglio: a dive of flavour
Finally, we asked our chef Michele how to cook an unparalleled linguina allo scoglio. Here are his suggestions:
Ingredients for 4 people:
- 400g of linguine
- 500g of mussels
- 300 g of clams
- 200g of prawns
- 2 squids
- 1 clove of garlic
- 1 chili pepper (optional)
- 400 g of cherry tomatoes
- 1 glass of white wine
- Fresh parsley
- Extra virgin olive oil
- Salt and pepper
Preparation:
- Clean the mussels and clams thoroughly, removing any that are broken or open. Soak them in salted water for about an hour to purge them.
- Wash the shrimp and remove the shell and black intestine. Cut the squid into rounds.
- In a large skillet, sauté the garlic in olive oil. Add the chili pepper, if desired, and the shrimp. Cook for a few minutes until the shrimp are pink.
- Add the squid and cook for another 2-3 minutes.
- Blend with white wine and let the alcohol evaporate.
- Add the halved cherry tomatoes and cook for about 10 minutes, stirring occasionally.
- Add the mussels and clams and cover with a lid. Cook for 5-10 minutes, until the mussels and clams have opened.
- Meanwhile, cook the linguine in plenty of salted water. Drain when al dente and season with the seafood sauce.
- Sprinkle with chopped fresh parsley and serve immediately.
Whether it's for a romantic dinner or a family lunch, cooking seafood is an experience that gives great satisfaction. And if you want an authentic taste of the sea, we await you at O Paravisiello to discover our specialties.