Squid (Pusit) Adobo


It is Lent and it’s been our tradition not to eat meat on Fridays until Easter is over.

I had three huge squid in the freezer and we normally cook it in adobo ingredients. I wanted to try a recipe from one of my friend’s cookbook but I had a tomato that’s getting overripe so that recipe will be for next time.


2 tbsps. oil
1 medium sized tomato
4 cloves crushed garlic
1 small onion, sliced thinly
2 bay leaves
1 tbsp. vinegar
2 tbsps. soy sauce
1 teaspoon sugar
Salt to taste
Black ground pepper

Clean squid, discarding out all innards, beak and the eyes, and slice into rings. Drain.

Heat oil in a saute pan. Add garlic but do not brown, then caramelize onion and later tomatoes, vinegar and soy. Saute well.

Add squid and bay leaves. It will get watery so do not add liquid. Cover and stew until tender. Add the sugar, ground pepper. If it is still bland, season it with salt.

Saute until liquid has almost evaporated but not dry. If you want more sauce, turn off the fire when you have enough sauce left as desired.

It needs a lot of rice.

Bon appetit!

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8 Responses to Squid (Pusit) Adobo

  1. Ompong says:

    My favorite! 🙂


  2. Sue Slaght says:

    I’m not much of a squid eater myself but your recipe sounds tasty.


  3. bebs1 says:

    Am not surprised Ompong. Ako din, it is one of my favorites.

    Liked by 1 person

  4. bebs1 says:

    We eat a lot of seafood and pork in the Philippines and we carry that preference here. Although of course, we like hamburgers and steak too. LOL

    Liked by 1 person

  5. Amy says:

    Wonderful recipe, Bebs! Squid is popular in Asian restaurants, we ate a lot in Italy. 🙂


  6. bebs1 says:

    I bet they were great. Fried calamari. What I am looking for is a Greek recipe for stuffed calamari with Greek cheese.


  7. Amy says:

    Oooh, the Greek calamari sounds really, really delicious! 🙂


  8. bebs1 says:

    It was good when I first tried out. Unfortunately, the only restaurant that served it got burned down. They opened one in the suburbs but not sure if they have it in their menu, got to check it out.


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