Filipino Recipe: Inihaw na Pusit (Grilled Squid)
One of the yummiest seafood dishes is grilled squid, especially if cooked fresh. Everyone loves it (or maybe except those who are allergic to it). It is easy to cook, you only have to marinate it for a few hours using basic ingredients and charcoal grill it afterward.
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Despite its simplicity, it’s very tricky to cook. If not cooked properly, you’ll end up eating a rubber-like seafood instead of the tenderlicious grilled squid. There are two ways to cook it with best results: one is to cook it in just a few minutes over high temperature or slow-cook it for 30 minutes at minimum.
Here’s a yummy grilled squid recipe you can try.
Grilled Squid Recipe
- 2 large squid (about 1kg)
- 2 medium-sized Roma tomatoes, finely chopped
- 1 small-sized onion, peeled and finely chopped
- Salt and pepper to taste
For the Marinade
- 1 thumb size ginger, minced
- ½ cup vinegar
- 5 to 6 cloves garlic, peeled and minced
- 2 to 3 Thai chili peppers, minced
- 2 teaspoons salt
- ½ cup honey
- ½ cup brown sugar
- Remove the squid’s cuttlebone (the thin, plastic-like cartilage inside the tube) by holding the tail tube portion of the squid and gripping it with your fingers. Remove its black ink. Wash the squid and drain it well.
- Get a bowl, and on it, combine tomatoes and onions. Sprinkle with salt and pepper to taste.
- In another bowl, place prepared squid and add marinade. Cover and put it in the refrigerator for about an hour. Drain squid, set aside the liquid. In a sauce pan, boil the reserved squid marinade for about 7 to 10 minutes or until reduced.
- Divide tomato-onion mixture and fill each of the squid. Grill squid over hot coals for about 4 to 5 minutes on each side. Don’t forget to baste it with marinade regularly.
- Put honey, brown sugar, vinegar, garlic, ginger, salt, and chili peppers in a bowl. Mix together until sugar and salt are dissolved.