Adobong Pusit (Squid Adobo) with Olive Oil

Adobong pusit is a well known Filipino dish that consist of sliced squid stewed in soy sauce, vinegar, spices and tomatoes but this recipe I have here does not have soy sauce instead, it is added with calamansi juice and olive oil. This is tastier and savory adobong pusit version that you must try. Cleaning the squid takes a bit of work because you have to remove the ink sac, innards, beak and the transparent back bone. Usually squid have a transparent film like backbone unlike cuttlefish that have a bony boat shaped, white color, chalky and brittle backbone called cuttlebone.

To cook this dish; Clean squid, remove carefully and set aside ink sacs, pull out and discard spine or cuttlebone. Wash the cavity but do not remove the fat. Then slice squid crosswise into 1 inch rings. In a saucepan, combine 1 head garlic, vinegar, calamansi juice, water and salt. Bring to a slow simmer, then add squid and simmer for 15 minutes. Set aside. Sauté onions and remaining garlic in oil until garlic is light brown, then add ink sacks, simmer for 5 minutes. Add tomatoes and simmer for 15 minutes. Add water and chili, and simmer for 5 minutes. Add squid, and simmer for another 5 minutes. Adjust seasoning. To see the rest of the recipe with the exact measurement of ingredients, continue reading.

Print Recipe

How to Cook Adobong Pusit with Olive Oil

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Seafood Recipes

Cuisine: Filipino

Servings: 3 to 4 servings

Author: Manny

Ingredients

• 1/2 kilo fresh squid pusit
• 2 heads garlic crushed
• 1/4 cup white vinegar
• 2 tbsp. lemon or lime juice or calamansi juce
• 1/2 cup water
• 2 tsp. salt
• 1 onion chopped
• 2 Tbsp. olive oil
• 1/2 cup chopped fresh tomatoes
• 1 long green chili siling mahaba
• 1/2 cup water
• 1/2 tsp. MSG or granulated seasoning

Instructions

How to cook Adobong Pusit with Olive Oil

• Clean squid, remove carefully and set aside ink sacs, pull out and discard spine or cuttlebone.
• Wash the cavity but do not remove the fat. Then slice squid crosswise into 1 inch rings.
• In a saucepan, combine 1 head garlic, vinegar, calamansi juice, water and salt.
• Bring to a slow simmer, then add squid and simmer for 15 minutes. Set aside.
• Sauté onions and remaining garlic in oil until garlic is light brown, then add ink sacks, simmer for 5 minutes.
• Add tomatoes and simmer for 15 minutes.
• Add water and chili, and simmer for 5 minutes.
• Add squid, and simmer for another 5 minutes.
• Adjust seasoning. Serve hot with rice.