Adobong Pusit: Filipino Squid Stew
Adobong Pusit is a beloved Filipino seafood dish featuring tender squid cooked in a rich, flavorful sauce of soy sauce, vinegar, garlic, and onion. It embodies the signature savory and tangy notes of Filipino adobo, with the added brininess of fresh squid. Perfect served with steaming white rice.
Ingredients
- 500 g fresh squid cleaned and cut into rings
- 2 tbsp cooking oil
- 1 head garlic minced
- 1 medium onion chopped
- 1 inch ginger julienned
- 0.5 cup soy sauce
- 0.33 cup vinegar white or cane
- 2 pieces bay leaves
- 0.25 tsp black peppercorns crushed (optional)
- 0.25 cup water or squid ink if desired
- 2 tbsp green onions chopped for garnish
Instructions
- Clean the squid thoroughly. Remove the innards, eyes, and beak. Cut the body into rings and the tentacles into manageable pieces. If using squid ink, carefully reserve the ink sacs.
- Heat cooking oil in a pan over medium heat. Sauté minced garlic until fragrant, then add chopped onion and julienned ginger, cooking until softened.
- Add the cleaned squid to the pan and cook for 2-3 minutes until it starts to change color.
- Pour in the soy sauce and vinegar. Add bay leaves and black peppercorns (if using). Bring to a simmer.
- If using squid ink, dilute it in 1/4 cup of water and add it to the pan. If not, add 1/4 cup of plain water.
- Lower the heat, cover, and simmer for about 10-15 minutes, or until the squid is tender and the sauce has slightly thickened. Be careful not to overcook the squid, as it can become rubbery. Ensure the vinegar cooks off before covering.
- Taste and adjust seasoning if necessary. Remove bay leaves before serving.
- Garnish with chopped green onions and serve hot with steamed white rice.
Notes
For extra spice, add a few siling labuyo (bird's eye chilies) along with the garlic. Ensure not to overcook the squid, as it can become tough. Cooking it quickly or simmering it slowly for a longer period (but less common for squid) works best. Fresh bay leaves enhance the aroma. If you prefer a lighter color sauce, omit the squid ink. You can also add sliced green bell peppers for extra vegetable goodness.