Adobong Pusit /Sauteed Calamari with Squid Ink
Adobong pusit is a staple Filipino dish that is basically sautéed calamari with its squid ink with is normally paired with a steamy bowl of rice. Although this recipe is totally “black” and messy visually, it packs a delish sweet and bountiful flavor of the squid.
For Filipinos I notice the most common mistake of cooking adobo squid, and that is letting it cook for too long that the squid shrinks at more than half its original size, and its floating with a runny and already diluted squid ink sauce. For this recipe, I will show you how to PERFECT the ever delicious Adobong Pusit.
The trick to cooking the perfect Adobong Pusit is on how you prepare the squid before you actually cook it. So let’s start with the procedure.
Pusit/Squid – 500 grams (approx. 2 medium size)
Sayote/Chayote – half medium size, peeled and sliced thin
3 cloves of garlic – chopped
1 regular size onion – chopped
Green chili/siling haba 2 – optional
1 thumb size ginger – peeled and chopped finely
1 ½ tablespoon white sugar
1 teaspoon salt
2 tablespoon vinegar (separated in two)
1 tablespoon cooking oil
¼ cup water
1. Remove the squid bone, then slowly remove the head from its body by slowly pulling it out including the innards. Set aside.
2. Slice the body into bite size calamari shapes.
3. Using a pan, set it to medium heat and add the cooking oil.
4. Once hot, add the garlic, onions, and ginger. Sautee for 1 minute.
5. OPTIONAL: Then add the sayote/chayote, if you don’t like sayote you can just omit it from this recipe. Continuously stir for 1 minute, then add ¼ cup of water, continue to stir again until the sayote is cook.
6. Add the innards and squid head to the mix then slowly press the parts to release the ink. Stir for about 30 seconds while slowly add the first portion of the vinegar. Continue to stir for another 1 minute.
7. Then add the remaining calamari cuts, mix altogether and add the other half of the vinegar. Stir again for another 1 minute.
8. Add the salt, sugar, chili. Continue to stir for 2 to 3 more minutes.
9. Remove the squid meat/calamari from the stove and set aside. Allow the sauce to reduce until you have a thick consistency. Approximately 2 minutes.
10. Then add the squid meat mixture again to the reduced sauce and turn your stove off. Mix all the ingredients until everything is thoroughly coated.
11. Serve and enjoy with a steamy plate of rice.
(This recipe serves 3 to 4 people)