Inihaw na Pusit (grilled squid)

As you can tell from the three shrimp recipes I sent one after the other, I've been on a seafood craze recently.

Inihaw na Pusit (grilled squid)

I don't really mean what I eat, and almost every type of food is fair game, but if I had to choose my last meal on earth, it would definitely be seafood over meat and poultry. As much as I enjoy the occasional BBQ pork on a stick, I'm most happy with the inihaw na pusit on the grill.

Inihaw to Pusit

If you are looking for a delicious appetizer or a satisfying dinner meal, look no further than this grilled squid! Marinated in a sweet and tangy vinaigrette and then stuffed with onions and tomatoes, it is then grilled over hot charcoal to juicy and flavorful perfection.

This is a very simple recipe that will certainly delight the audience. Just make sure not to boil the squid too well as its meat will be tougher and will be a struggle to chew. I love pairing this inihaw with steamed rice and spicy vinegar for dipping, but it is just as wonderfully served as with ice-cold beer. Enjoy!

Inihaw na Pusit (grilled squid)

Prepare time20 minutes Cook Time10 min Total Time30 min Portions: 4 servings

ingredients

  • 2 jumbo squid approx. 2 pounds
  • 2 medium-sized Roma tomatoes finely chopped
  • 1 small onion peeled and finely chopped
  • salt and pepper to taste

For the marinade

  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 5 to 6 cloves of garlic peeled and minced
  • 1 inch ginger chopped
  • 2 teaspoons salt
  • 2 to 3 Thai chili peppers chopped

Instructions

  • Hold the tail part of the squid and with your fingers, grasp the cone bone (the thin, clear cartilage inside the tube) and pull from the squid's body. Remove black ink and discard. Wash the octopus and drain it well.
  • In a bowl, combine the tomatoes and onions. Season with salt and pepper to taste.
  • In a bowl, place prepared squid and add marinade. Cover and marinate in the fridge for about 1 hour. Empty squid and reserve liquid. Cook reserved marinade in a sauce pan for approx. 7 to 10 minutes or until reduced.
  • Divide the tomato onion mixture and fill each of the squid. Grill squid over hot charcoal for about 4 to 5 minutes on each side, cook regularly with marinade.

For the marinade

  • In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt and chili pepper. Stir together until sugar and salt have dissolved.

Marinated in a sweet and tangy vinaigrette and filled with tomatoes and onions, this inihaw na squid is deliciously warm by the grill. Perfect as starters or dinner.

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