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How to Cook Adobong Pusit with Olive Oil

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Seafood Recipes
Cuisine: Filipino
Servings: 3 to 4 servings
Author: Manny


  • 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


    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.