Why You Should Try Adobong Pusit (Squid)
If you’ve never tried Adobong Pusit, you’re truly missing out! I still remember the first time I tasted it—I was instantly hooked. The combination of savory, tangy, and slightly sweet flavors is just irresistible. And the best part? It’s super easy to make, which is a lifesaver on busy weeknights when you need something quick but still delicious. Plus, if you’ve got a seafood lover coming over and you’re not sure what to cook, this dish is guaranteed to impress. It’s simple, flavorful, and a crowd-pleaser every time.
Adobo is a staple in Filipino cuisine, and Adobong Pusit is one of my favorite versions—especially when I’m craving something light yet packed with flavor. The best part? You don’t need any fancy ingredients. A little soy sauce, vinegar, garlic, and a few aromatics are all you need to create this delicious dish.
Before I start cooking the squid, I always blanch it to remove any strong odors. This quick step keeps the squid tender and fresh-tasting. Trust me, it makes a world of difference! To take the flavors up a notch, I like to add extra ginger. It balances the seafood beautifully and brings warmth and depth, making every bite more vibrant.
How Did I Learn Adobong Pusit or Sauteed Squid?
I learned to make this dish from my mom when we lived in Davao City, back in my college days in the Philippines. Seafood, especially squid, was a big part of our meals. We lived there for about five years, and being close to the ocean meant we had access to some of the freshest seafood. I still remember the first time I tried squid—it blew me away. It was tender, flavorful, and unlike anything I’d had before.
In Davao, squid wasn’t just fresh; it was also incredibly affordable, so we often had it on our dinner table. My mom became a pro at cooking squid because we bought it regularly. It was a budget-friendly option that never disappointed. Whenever she cooked it, the squid never had that overpowering fishy taste you sometimes get at restaurants. She knew how to balance the flavors perfectly, especially with her use of ginger, which added a subtle warmth and kept the dish tasting clean and fresh.
What Are the Ingredients for Adobong Pusit?
Here’s a quick look at what you’ll need to make this delicious dish:
- Squid: Fresh or frozen, I find that fresh squid gives the best texture and flavor, especially when it’s cooked just right. The first time I used fresh squid, I was amazed at how tender and flavorful it was compared to frozen. However, frozen works just fine when fresh isn’t available.
- Soy Sauce: This adds the essential umami flavor. I always use a good quality soy sauce for the best results. It makes a noticeable difference in taste! I prefer using dark soy sauce for a richer color and flavor, but regular soy sauce works too.
- Vinegar: The tanginess of vinegar balances the savory soy sauce. It’s what makes adobo so special! I usually opt for cane vinegar because it has a mild flavor that complements the squid beautifully.
- Tomatoes: Fresh tomatoes add a hint of sweetness and acidity. I love how they melt into the sauce, enriching the dish. When I can, I choose ripe, juicy tomatoes from the farmers’ market. They elevate the flavor to a whole new level!
- Onions: Sweet onions bring depth and a comforting aroma to the dish.
- Ginger: Fresh ginger adds warmth and complements the seafood beautifully. I like to use extra ginger for a richer flavor—it’s a personal touch I’ve adopted from my mom’s recipe. It really enhances the dish and adds that comforting aroma that fills the kitchen.
- Garlic: Garlic is a must for that aromatic, savory punch. It enhances the overall flavor profile and makes the dish irresistible.
- Peppercorns: Whole peppercorns provide subtle heat and complexity.
- Long Chili Peppers (optional): If you enjoy a bit of spice, adding chili peppers gives the dish a delightful kick.
Quick Tips for Cleaning and Cooking Delicious Adobong Pusit
Cleaning squid might seem tricky, but once you get the hang of it, it’s actually pretty simple! I remember feeling overwhelmed the first time I tried, but it quickly became second nature. Here’s how I do it:
- Remove the head:
Gently pull the head away from the body, being careful not to spill the ink. I know it can be a little messy, but don’t worry—it’s all part of the process! - Separate the tentacles:
Cut just below the eyes to separate the tentacles, and toss out the beak you’ll find at the base. It’s easier than it sounds! - Take out the “pen”:
Remove the plastic-like bone from inside the body. This might feel a bit strange, but it’s essential for a good texture. - Rinse well:
Give the squid a thorough rinse under cold water to make sure it’s nice and clean. A clean squid makes all the difference in taste.
A note on the skin
Some people prefer to peel it off, but I love keeping it on for that extra texture and flavor. If you want to remove it, just use a knife to gently scrape it off while the squid is lying flat on a cutting board.
Once it’s all clean, I like to blanch the squid. Here’s how:
- Boil it for about a minute, then quickly drain it.
- This step helps get rid of any fishy smell and prepares it for the perfect texture. I find that it makes the dish taste even better!
Cooking Tips for Adobo Pusit
- Blanching the Squid: This step is crucial for removing any fishy odor. Just boil the squid for about a minute, then quickly drain and rinse. It ensures a cleaner, fresher taste. I promise, you’ll notice the difference!
- Cleaning the Squid: Thorough cleaning is key to avoiding any unpleasant texture. Remove the head, tentacles, and beak, then rinse the body to eliminate the pen and any remaining impurities. Keeping the skin adds flavor and texture!
- Avoid Overcooking: Remember, squid cooks quickly! Sauté it for just a few minutes until it’s tender and opaque. It should be cooked until just done to maintain that delicate texture.
- Enhancing Flavor: Want a richer taste? Add extra ginger and long chili peppers. The ginger brings warmth and depth, while the chili peppers add a pleasant kick. It’s amazing how a few simple tweaks can elevate the dish!
- Perfecting the Sauce: Let the squid simmer in the sauce long enough to absorb the flavors without losing its tenderness. The soy sauce and vinegar create a tangy, savory balance that enhances the dish. I love how the sauce ties everything together!
- Serving Suggestions: Adobong Pusit pairs wonderfully with steamed rice. The rice soaks up the flavorful sauce, making it the perfect complement to your meal. It’s like a warm hug on a plate!
How Do I Customize Adobong Pusit Without Using the Ink?
While some versions of Adobong Pusit use squid ink to add a briny flavor and dark color, I personally prefer a lighter version without the ink. Don’t worry—you still get plenty of depth from the combination of soy sauce and vinegar. To bring out even more flavor, I love adding extra ginger and garlic, which gives the dish a warm and aromatic kick. If I’m in the mood for some heat, I’ll also toss in a few long chili peppers for that extra spice. And if you’re craving something more savory, a splash of fish sauce works wonders for boosting the umami flavor.
Even without the ink, this version of Adobong Pusit is full of flavor. You get all the essentials—tender squid, tangy sauce, and fragrant aromatics—without the intensity of the ink, making it perfect for those who prefer a lighter, cleaner taste. It’s still every bit as satisfying!
What If You Want to Use Squid Ink?
Although I don’t use squid ink in this version, I’ve tried it once, and it really adds a whole new depth to the dish. If you want to give it a try, the ink will add a rich, briny flavor and turn the sauce a dark, glossy black. It thickens the sauce slightly, making it cling to the squid and adding an intense, savory layer of seafood flavor.
To use squid ink, simply reserve the ink sacs when cleaning the squid. During cooking, you can mix the ink into the sauce as it simmers. The ink adds a bold, earthy flavor that’s perfect for seafood lovers who enjoy a more robust dish. If you’re curious to explore a richer version of Adobong Pusit, adding squid ink is a simple step that takes the flavor profile to a deeper, more indulgent place.
Adobong Pusit (Squid Adobo)
Ingredients
- 400 grams squid, cleaned
- 2 tomatoes, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 2-3 bay leaves
- 1/4 cup soy sauce
- 1/4 cup vinegar
- Peppercorns, to taste
- 1 teaspoon sugar
- 1 long chili, sliced
- Peppercorns, to taste
Instructions
- Bring a pot of water to a boil. Blanch the cleaned squid in the boiling water for about 1-2 minutes. Drain the squid and set it aside.
- In a pan, heat a small amount of oil over medium heat. Sauté the minced garlic, sliced onions, and sliced ginger until they are fragrant and the onions become translucent.
- Add the chopped tomatoes to the pan and cook until they soften.
- Add the blanched squid to the pan. Pour in the soy sauce and vinegar, then add the peppercorns and bay leaves. Add the long chili and sugar, adjusting the seasoning to taste.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 5 minutes.
- Serve the Adobo Pusit hot, with steamed rice.
