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.