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–+ servings
Finish dish of squid adobo in a serving dish.

Squid Adobo (Adobong Pusit)

Jomelyn Mauermann
This tasty Squid Adobo (Adobong Pusit) takes a delightful twist with its tender squid that absorbs flavors from the marinade. This rich, savory, and tangy dish is easy to make a perfect idea for busy weekdays.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Course Main Dish
Cuisine Filipino
Servings 4 servings
Calories 201 kcal

Equipment

skillet

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

Serving: 4servingsCalories: 201kcalCarbohydrates: 10gProtein: 20gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 264mgSodium: 864mgPotassium: 472mgFiber: 1gSugar: 2gVitamin A: 413IUVitamin C: 21mgCalcium: 59mgIron: 1mg
Keyword adobong pusit, squid adobo
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