Squid Adobo (Adobong Pusit)

My husband was so glad when I made adobong pusit for lunch yesterday.  Adobong pusit is his favorite dish to order whenever we eat at any Filipino restaurant. Just like any adobo dish, the squid is cooked in a tangy mixture of soy sauce, vinegar, bay leaves, onion and garlic. It was cooked only for two minutes or until the squids changed color. The squids turned out tender, tasty and delicious. My husband loves it so much; he had the leftovers again for dinner last night. Hope you all like it too!

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Squid Adobo (Adobong Pusit)

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Liza A

Serves: 4 servings

Ingredients

• 2 lbs squids
• 1 tbsp olive oil
• 1 onion, sliced
• 5 cloves garlic, chopped
• ¼ cup vinegar
• ¼ cup soy sauce
• 3 bay leaves
• 1½ tsp sugar
• salt and ground pepper, to taste

Instructions

1. Clean squids by removing eyes, innards and transparent backbone. Keep ink sac intact. You can slice it into small pieces or leave it whole. Rinse thoroughly and drain well. Set aside.
2. Heat oil in skillet set over medium high heat. Add onion and sauté for 2 minutes. Add garlic; sauté for another minute. Add vinegar, soy sauce and bay leaves; bring to a boil. Add squid and sugar; cook for 2-3 minutes or until squids change color. Season with salt and pepper. Transfer to a serving plate.
3. Serve and enjoy!

Notes

Recipe adapted from Chef Ron Bilaro

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