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Grilled Stuffed Squid
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5 from 2 votes

How to Cook Grilled Stuffed Squid (Inihaw na Rellenong Pusit)

Grilled stuffed squid or inihaw na rellenong pusit is a dish of marinated squid stuffed with onions and tomato mixture then grilled over live charcoal.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Seafood Recipes
Cuisine: Filipino
Keyword: grilled stuffed squid, inihaw na pusit
Servings: 3 servings
Calories: 417kcal
Author: Manny


  • 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


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.