How to Cook Grilled Squid (Inihaw na Pusit)
Inihaw na pusit is a Filipino dish of grilled stuffed squid, featuring tender squid filled with a savory mixture of onions and tomatoes, grilled over charcoal for a smoky flavor.
Servings: 3 servings
Calories: 417kcal
Ingredients
- 1 kilo large squid
- 3 pcs medium size tomatoes chopped
- 2 pcs medium size onions chopped
- 1 inch ginger julienne
- 12 pcs calamansi extract the juice
- 1/4 cup soy sauce
- 2 Tbsp patis
- 1 Tbsp granulated seasoning e.g. Magic Sarap
- 3 Tbsp sugar
- peppercorns cracked
- 2 Tbsp cooking oil or melted butter
- salt and pepper
- 1/4 cup 7-up or sprite
Instructions
How to cook Grilled Stuffed Squid:
- Clean the squid by removing the internal organs and inc sac by pulling the head.
- Usually the entrails will come out by pulling the head but you should also inspect if there are still entrails inside the body of the squid.
- Remove also the beak on the head and the soft transparent squid bone.
- Wash out the remaining entrails and ink (just in case the ink sac spilled) in running water and drain.
- Marinate the squid in soy sauce, sugar, 7-up, peppercorns and kalamansi juice.
- Marinate at least half a day and place inside a refrigerator.
- Prepare the stuffing by tossing together the chopped tomatoes and onions, ginger, patis and granulated seasoning.
- Drain the marinated squid and stuff it with the tomato-onion mixture.
- Then insert the head in the squid body and secure with a toothpick.
- Grill the squid over live charcoal and baste it with the marinade with a mixture of 2 Tbsp cooking oil.
- Cook it at least 6 minutes on each side or until the squid is cooked but don't overcook.
- Squid have a tendency to become hard and rubbery. When done slice crosswise and serve with dipping sauce.
- For the dipping sauce, combine soy sauce, red chili pepper, garlic and calamansi juice.
Video
Notes
Cooking Tips of Inihaw na Pusit Recipe:
1. Cleaning the SquidWhen cleaning the squid, ensure to remove the internal organs, ink sac, beak, and transparent bone. Thoroughly rinse the squid under running water to remove any remaining entrails and ink. Proper cleaning ensures a clean and flavorful dish. 2. Marinating for Flavor
Marinate the squid in a mixture of soy sauce, sugar, 7-up, peppercorns, and calamansi juice for at least half a day. This helps tenderize the squid and infuse it with a delicious blend of flavors. Longer marinating times can result in more flavorful squid. 3. Grilling Techniques
When grilling the stuffed squid, use live charcoal for that authentic smoky flavor. Baste the squid with a mixture of cooking oil and the marinade to keep it moist and flavorful. Cook the squid for about 6 minutes on each side, or until it is cooked through but not overcooked.