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Adobong Pusit with Olive Oil Pin It!
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How to Cook Adobong Pusit with Olive Oil

Adobong pusit with olive oil is a savory, tangy Filipino squid dish simmered in vinegar, calamansi juice, garlic, and tomatoes, made richer with the smooth depth of olive oil.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Seafood Recipes
Cuisine: Filipino
Keyword: adobong pusit with olive oil, squid adobo recipe
Servings: 4 servings
Calories: 264kcal
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 pc onion chopped
  • 2 Tbsp. olive oil
  • 1/2 cup chopped fresh tomatoes
  • 1 pc 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.

Notes

Cooking Tips:

Don’t Overcook the Squid

Squid cooks very quickly—just a few minutes too long and it turns rubbery. For this recipe, keep the simmering time short and controlled, especially after adding the squid. Tender, perfectly cooked squid should be slightly firm to the bite, not chewy.

Use Fresh Calamansi Juice, Not Bottled

Fresh calamansi gives the dish a bright, citrusy flavor that bottled versions can't match. Bottled juice often contains preservatives that alter the taste and acidity. Squeeze the juice right before cooking for the most vibrant and balanced flavor.

Simmer the Tomatoes and Ink for a Richer Sauce

Take your time letting the tomatoes and squid ink simmer together—this builds depth and complexity in the sauce. The slow cooking breaks down the tomatoes and blends them smoothly with the ink. You’ll get a darker, thicker sauce that clings beautifully to every bite.