[RECIPE] Calamari Avo Puttanesca | Fitness Magazine

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

1. 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.
2. Add more oil if necessary. Add the calamari and lemon juice and cook for 1-2 minutes until the calamari is just cooked.
3. 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