Tastylicious Adobong Pusit Recipe

This is a recipe for Tastylicious Adobong Pusit

Prep Time10

Cook Time25

Total Time35

Course: Seafood

Cuisine: Filipino

Servings: 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.