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Tastylicious Adobong Pusit Recipe

This is a recipe for Tastylicious Adobong Pusit
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Seafood
Cuisine: Filipino
Servings: 5 people
Calories: 366kcal
Author: Vanjo Merano


  • 3 lbs. small to medium sized squid cleaned and sliced
  • 2 medium ripe tomato diced
  • 1 medium red onion sliced into small pieces
  • 1 head garlic crushed
  • 1/2 cup soy sauce
  • 4 tablespoons white vinegar
  • 1 teaspoon granulated white sugar
  • 1 teaspoon squid ink tinta de calamar or cuttlefish ink, mixed with 3 tablespoons water (optional ingredient)
  • 3/4 cup water
  • 3 tablespoons cooking oil
  • Salt and ground black pepper to taste


  • Heat oil in a pot.
  • Once the oil becomes hot, saute garlic until it turns light brown.
  • Add onion and tomato. Saute until the onion gets soft
  • Add the squid. Sauté for 2 to 3 minutes
  • Remove the squid from the pan and place in a clean bowl.Set aside.
  • Pour soy sauce and water into the pan. Let boil.
  • Add vinegar. Let the liquid re-boil. Stir and cover the pan. Continue to cook in medium heat for 3 to 5 minutes.
  • Add the sautéed squid back in the pan along with sugar, salt, and ground black pepper. Stir. Continue to cook for 2 minutes. Note: do not overcook the squid to retain its tender texture.
  • Using a slotted spoon or a spider strainer, remove the squid from the cooking pot leaving the liquid behind. Arrange the squid in a bowl. Continue to cook the liquid until it reduces to half.
  • Pour the thick liquid into the serving bowl with the squid. Toss.
  • Serve with white rice. Share and enjoy!



  • The recipe suggests small to medium sized squid because these are tastier compared to the bigger varieties. However, you can use any size depending on the availability of the ingredient.
  • Try to handle the squid properly. Clean it first by pulling out the cartilage (plastic-like soft bone) located above the tube and throw it away. The next step is to remove the ink sac. Do this by pulling out the head. You should see a tiny silver sac along with the innards. Harvest the ink by pressing the sac until the ink comes out. Use a small bowl to collect the ink.
  • Most squid in the US have little to no ink sac. You can add cuttlefish ink (also known as tinta de calamar) for additional taste and color.


Serving: 5g | Calories: 366kcal | Carbohydrates: 15g | Protein: 46g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 634mg | Sodium: 1422mg | Potassium: 870mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 3mg