Get swept away on a culinary adventure to the sun-drenched shores of the Mediterranean with this Calamari Avo Puttanesca recipe.
Tender, perfectly cooked calamari meets the creamy richness of avocado, all bathed in a bold and briny sauce of olives, capers, tomatoes, and garlic. It’s a dish that’s both intensely flavourful and surprisingly elegant.
Ingredients
- Avocado oil or olive oil, for cooking
- 2 garlic cloves, crushed
- 1 green chilli, chopped
- 2 anchovy fillets, chopped (optional)
- 3 tbsp capers
- 200g cherry tomatoes, halved
- 100g Kalamata olives, drained
- 400g fresh calamari heads and tubes, cleaned and halved
- Juice of 1 lemon
- 1 avocado, cubed
- Handful coriander, finely chopped
- Salt and pepper
- Baguette slices, to serve
Calamari is an excellent source of lean protein and is low in fat and calories. It is also a rich source of essential vitamins and minerals, including vitamin B12, vitamin B2 (riboflavin), and vitamin B3 (niacin), as well as copper, selenium, phosphorus, and zinc. Calamari also contains omega-3 fatty acids.
Method
- Heat a good splash of oil in a large saucepan over medium-high and fry the garlic, chilli, anchovy and capers for 1 minute. Add the tomatoes and olives and heat through.
- Add more oil if necessary. Add the calamari and lemon juice and cook for 1-2 minutes until the calamari is just cooked.
- Take off the heat and stir through the avocado and coriander. Season with salt and pepper. Serve with baguette.
Image and recipe by The South African Avocado Growers’ Association
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
