Name: Inihaw na Pusit (Grilled Stuffed Squid)
Cuisine: Filipino
Ingredients: SQUID & STUFFING; 1 kg medium squid, cleaned, tentacles reserved; 2 tomatoes, diced; 1 onion, diced; 2 cloves garlic, minced; 2 tablespoons soy sauce; 2 tablespoons calamansi or lemon juice; 1 tablespoon sugar; 1/2 teaspoon black pepper; 1–2 tablespoons oil, for brushing; Toothpicks, for securing

Method

In a bowl, combine the tomatoes, onion, garlic, soy sauce, calamansi or lemon juice, sugar and pepper to make the stuffing.
Stuff the squid bodies with the tomato mixture and some of the reserved tentacles, taking care not to pack them too tightly as the squid will shrink. Secure the openings with toothpicks.
Brush the outside of the squid lightly with oil.
Grill over high heat for about 2–3 minutes per side, just until opaque and lightly charred. Do not overcook or the squid will become tough.
Slice the grilled squid into rings and serve immediately with spiced vinegar or soy–calamansi dip.

Ingredients

Method

What to cook next

Adobo Dulce

Adobo Fried Rice

Adobo sa Gata (Pork Adobo with Coconut Milk)

Adobong Atay Batibang (Chicken Liver and Gizzard Adobo)

Adobong Baboy sa Gata (Pork Adobo in Coconut Milk)

Adobong Dilaw (Turmeric Adobo)