Inihaw na Pusit

Grilled Stuffed Squid

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Inihaw na Pusit or Grilled stuffed squid is a relatively popular dish especially in Ihawan or Grilling restaurants in Manila.

Inihaw na PusitInihaw na Pusit

For this recipe, I used the large squid or that which is called Lumot, and simply stuffed them with onions, tomatoes and green onions.

Other times, I would use other stuffing like ground pork or chopped squid balls, I pre-cook them before stuffing to ensure they are fully cooked.

Squid, just like shrimp, has to be cooked quickly or they become rubbery.  However, they are more forgiving than shrimp.

So it is either I cook them quickly or cook them for a real long time.  Anything in between makes them tough and somewhat indigestible.

YOUR INIHAW NA PUSIT RECIPE SHOPPING LIST:

  • Fresh Squid (large)
  • Sprite or Lemon-lime soda
  • Spring Onions (Green Onion)

IN THE PANTRY:

  • Garlic
  • Onion
  • Tomatoes
  • Soy sauce
  • Black Pepper
  • Vegetable Oil
  • Salt and pepper

INGREDIENTS

        1 kilogram Fresh Squid (large)

       Marinade

  • 1 bottle Sprite or lemon-lime soda
  • 2 Tablespoons Garlic (minced)       
  • 2 Tablespoons Oil
  • 1/4 cup Soy sauce
  • 2 teaspoon Black Pepper

        Stuffing:

  • 2 pieces medium Onion(chopped)
  • 4 pieces Tomatoes (chopped)
  • 2 stalks Spring Onions (Green Onion)
  • Salt and Pepper to taste

 1    Remove the squid head, cutting and disposing parts from the eye socket down (leaving just the tentacles).

2   Remove the clear, plastic-like cartilage and wash the body tube thoroughly.

3   Marinate the squid and the tentacles with the mixture of soda, soy sauce, garlic, vegetable oil and black pepper for an hour.

4  Mix the vegetable stuffing together, and season with salt and pepper.

5   Stuff the squid and put the head back and seal it with a toothpick or a bamboo stick.

6   Grill the squid 3-5 minutes each side. Do not overcook.

7   Remove the stick and serve with a dipping sauce of calamansi or lemon juice, soy sauce and chili.

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