This tasty Squid Adobo (Adobong Pusit) takes a delightful twist with its tender squid that absorbs flavors from the marinade and incorporates its ink for intense adobo flavor. This rich, savory, and tangy dish is easy to make a perfect idea for busy weekdays.
I already share with you adobo using chicken, chicken feet, string beans, and mushroom adobo. I can't believe it takes so long to share this recipe. Adobong Pusit is one of my favorite adobo variations. Seafood cooks faster than white or red meat and it tastes yummy!
I love the texture of squid, not too tough and not too tender, it's like a goldilocks just like my squid adobo with coconut milk. The sauce of adobong pusit is darker because I added the ink which also adds more flavor.
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Ingredients
- Squid - You can use any size of squid. If you use a larger size, cut them into rings to cook faster and absorb more flavor from the marinade.
- Aromatics - Ginger, onions, and garlic will add aroma and flavor to your adobo. This blend of aromatic will enhance the flavor of any type of adobo.
- Soy sauce - This is our main seasoning which adds savory and umami flavor.
- Vinegar - It helps to tenderize the squid and gives a tangy flavor. If you want a more tangy dish, add a bit more vinegar while cooking.
- Tomatoes - Adds a sweet and tangy flavor.
Instructions
Clean the squid:
- Remove the head and ink sac from the squid. Save the ink sac and add it to the dish later.
- Peel off the skin and discard the innards.
- Cut the squid into rings and set aside. If you need more guidance, check out this thorough post on how to clean squid fast and easily.
Marinate the squid:
- In a bowl, combine the soy sauce, vinegar, bay leaves, and peppercorns. Mix well.
- Add the squid rings with an ink sac to the marinade and let it marinate for at least 30 minutes.
Saute the aromatics:
- Heat cooking oil in a pan over medium heat.
- Saute the sliced onions, garlic, and ginger until translucent. Add the tomatoes and cook until it softens about 3 minutes.
Cook the squid:
- Add the marinated squid (including the marinade), red chili, and jalapeno pepper to the pan. Bring the mixture to a boil.
- Reduce the heat to simmer, cover, and let it cook for about 10-15 minutes or until the squid is tender. Adjust the seasonings according to your taste. Transfer the squid adobo to a serving dish and enjoy!
Pro Tip: Do not overcook the squid to avoid a tough and rubbery texture so it's crucial to monitor while cooking. Squid is done when it turns opaque and can be easily pierced with a fork. If you're unsure, you can cut into a piece to check the internal color.
Storage Tips
Storage: Let the dish cool. Store your leftover adobo in a container with a lid in the refrigerator for 5 days.
Reheating: Reheat the dish in a saucepan over medium heat and heat until warm thoroughly. Stir occasionally.
Helpful Tips
- Marinate the dish for 30 minutes up to overnight. This will ensure the squid is seasoned well with the marinade and will turn out tender since the vinegar is a tenderizer with a hint of tang.
- Don't cook the squid too long. Overcooking will make your seafood tough to chew.
- Adjust the seasoning according to your preference. If you prefer a sweeter dish, adding sugar and oyster sauce can add a touch of sweetness and complexity to the dish.
What to serve with this
- Plain rice
- Garlic Fried Rice
- Pancit Bihon and Canton and Pancit Miki,
- Bangus Sisig and Tuna Sisig
- Pork Lumpia, Beef Lumpia, and Vegetable Lumpia
Why I think you will love this
- It's delicious, satisfying, and comforting: This dish is flavorful and can be enjoyed as a main course.
- It's easy to make: This seafood adobo dish takes minimal effort in the kitchen with minimal ingredients.
- To enjoy Filipino flavor: If you're interested in exploring different cuisines and experiencing new flavors, making Filipino Adobong Pusit can be rewarding.
- You can customize it: The good thing about cooking your dish is you can make it in your way. While this dish includes minimal ingredients, you can modify the recipe to suit your taste. You can use a different cut of meat or veggies such as potatoes, carrots, and bell peppers, and adjust the seasonings.
- If you love adobo recipes, check out my:
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Squid Adobo (Adobong Pusit)
Equipment
Ingredients
- 1 pound squid
- ¼ cup soy sauce
- 3 tablespoons vinegar
- 1 teaspoon peppercorn
- 2 large bay leaves
- 2 tablespoons cooking oil
- 1 small yellow onion sliced thin
- 4 cloves garlic minced
- 1 inch ginger sliced thin
- 1 cup tomatoes cut into small pieces
- 2 medium red Thai chili
- 1 large jalapeno
Instructions
- Clean the squid: Remove the head and ink sac from the squid. Save the ink. Peel off the skin and discard the innards. Cut the squid into rings and set aside.
- Marinate the squid: In a bowl, combine the soy sauce, vinegar, bay leaves, and peppercorns. Mix well. Add the squid rings with the inc sac to the marinade and let it marinate for at least 30 minutes.
- Saute the aromatics. Heat cooking oil in a skillet over medium heat. Saute the sliced onions, garlic, and ginger until translucent. Add the tomatoes and cook until it softens.
- Cook the squid: Add the marinated squid (including the marinade), red chili, and jalapeno to the pan. Bring the mixture to a boil. Reduce the heat to simmer, cover, and let it cook for about 10-15 minutes or until the squid is tender.
- Adjust the seasonings according to your taste. Transfer the squid adobo to a serving dish and enjoy!
Notes
Recipe Notes:
Do not overcook the squid to avoid a tough and rubbery texture so it's crucial to monitor while cooking. Squid is done when it turns opaque and can be easily pierced with a fork. If you're unsure, you can cut into a piece to check the internal color. Let the dish cool. Store your leftover adobo in a container with a lid in the refrigerator for 5 days. Scroll up for more helpful tips.Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Rica Silao
Wow yummy