Adobong Pusit (Filipino Squid Adobo)

Adobong Pusit (Filipino Squid Adobo)

Adobo is a staple Filipino dish. Squid adobo makes this already tasty dish an even better delicacy. The recipe I use is the one that my mom taught me over the years. I have found that compared to other recipes on the internet, this version is more simplified. The first key thing to this recipe is ensuring you completely clean out your squid. That means separating the head from the body. For the body, remove and discard all the gunk and the spine (looks like a long piece of plastic). For the head, look for the beak (sharp v shaped piece) and remove it. You will also want to remove the ink sack and set it aside because you can use this for the sauce.

Adobong pusit - raw squid

 

Speaking of the sauce, to further enhance its flavor I add a packet of cuttlefish ink (photos below). I typically have my mom buy a pack from a Spanish store when she visits the Philippines. But, you can probably find it at a local specialty food store. You can also order it via Amazon. (Side note: this is what is used to make squid ink pasta too – yum! Look out for a future blog about that recipe.)

Adobong pusit - cuttlefish ink boxAdobong pusit - cuttlefish ink packets

To make the Adobong Pusit, you will need the following ingredients:
– Medium size frozen squid (usually comes in a 3 pound box)
– Bay leaves (2-3)
– 1/2 cup vinegar
– 2 packets of cuttlefish/squid ink plus the ink sacks collected while cleaning the squid
– 1 cup of water
– 3- 4 cloves of garlic, minced
– freshly cracked black pepper

 

Adobong pusit - cooking squid Adobong pusit - cooking squid with ink

Directions:

Boil the cleaned squid in a pot with the water, vinegar, garlic, bay leaves and pepper for about 5 minutes. Once most of the liquid has evaporated add the ink and allow the sauce to thicken. Check for seasoning but the ink should be salty enough that no additional salt is necessary. Serve with rice.

Adobong pusit - closeup



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