Adobong Pusit (Filipino Squid Adobo)

Adobong pusit (Filipino squid adobo) is one of those dishes that's packed with flavor but easy to make. The squid turns tender as it cooks, and the squid ink gives the adobo sauce its dark color.

This is an easy adobo recipe made with simple ingredients, and it's perfect served with steamed rice. If you love adobo and seafood, this is a must-try.

What Is Adobong Pusit?

Adobong pusit is a Filipino squid adobo made by cooking squid in vinegar, soy sauce, and garlic. Like other adobo dishes, it has that familiar savory and tangy taste, but this version uses squid instead of meat. The squid ink gives the sauce its dark color and adds extra flavor.

Ingredients You'll Need

Notes and Substitutions

• Squid: Smaller squid work best because they're more tender and cook faster. If you're using larger squid, slice them into rings so they cook evenly. You can keep the ink sacs and set them aside when cleaning if you want to use the natural ink. For convenience (or a darker color), some people use bottled squid ink instead.
• Ginger and lemongrass: These help remove any strong seafood smell and add a fresh flavor. You can use one or the other-both help keep the dish tasting clean.
• Add-ins: Some versions add tomatoes for a little sweetness and acidity. I used red and green chilies for color and mild heat-you can skip them or adjust to your taste. Bell peppers or leafy greens like kangkong (water spinach) also work well and soak up the sauce.

How to Make Adobong Pusit (Step-by-Step)

Step 1: Clean the squid

Rinse 2 pounds of squid under cold water, then:

• Pull off the head and gently remove the insides (set aside any ink sacs if using).
• Remove the clear spine from inside the body.
• Remove the beak from the center of the tentacles.
• Rinse everything again and set aside.

For very small squid, you can leave the eyes on so the tentacles stay together-just make sure the beak and insides are removed. For larger squid, slice the bodies into rings. Keep the pieces a little bigger since they shrink as they cook.

If you'd like extra help, I shared a step-by-step guide on how to clean squid.

Step 2: Sauté the aromatics

In a wok or large pan, heat some oil over medium-high heat. Add 1 tablespoon of minced ginger and 1 tablespoon of minced lemongrass. Sauté for about a minute or until they start to smell good.

Then add 1 medium onion (finely chopped) and 6 garlic cloves (minced). Sauté until softened and just starting to brown.

Step 3: Add the spices and chilies

Add in 3 bay leaves, a few fresh chilies (sliced), and ground black pepper (to taste). Adding the chilies now helps mellow the heat and spread the flavor through the dish.

Cook for about 30 seconds to let everything come together. Save some chilies for topping later if you want extra heat.

Step 4: Add the squid

Turn the heat to high and add the squid. Stir for a few minutes to coat it with the aromatics.

You're not cooking it all the way yet-just letting it release some liquid and start picking up flavor.

Step 5: Add the vinegar and simmer

Pour in ½ cup vinegar and let it boil uncovered without stirring for a minute-this helps soften the sharp vinegar taste. Then cover, lower the heat to medium, and simmer for 10 minutes.

The squid will release liquid as it cooks, but add a small amount of water if it starts to dry out.

Step 6: Season and adjust

Check the sauce. If it's too thin or watery, let it simmer without the lid to thicken. If it looks too dry, add a small amount of water.

Stir in 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar. Simmer until the sauce slightly thickens and the squid is tender.

Step 7: Add the squid ink (optional)

If you saved the ink sacs, dissolve them in a little warm water or some sauce from the pan.

Stir the mixture into the pot to darken the sauce. Simmer for another 1-2 minutes so everything comes together.

Before serving, you can add more chilies or top with scallions, fried garlic, or crispy shallots-if you like a bit of crunch and extra flavor.

Storage

• Refrigerate: Let cool, then store in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stove or in the microwave. Add a small amount of water if needed.

Cooking Tips

• Simmer the squid gently so it turns tender, not rubbery.
• Let the vinegar boil first before stirring to soften the sharp taste.
• Taste before adding more soy sauce-brands vary and it's easy to make this too salty.
• If the sauce gets too thick, add a small amount of water.

Recipe FAQs

More squid recipes to try

• Inihaw na Pusit: Grilled stuffed squid marinated in a savory-sweet sauce.
• Squid Sisig: A sizzling, flavorful take on sisig made with chopped squid.
• Adobong Pusit sa Gata: A richer version of squid adobo made creamy with coconut milk.
• Calamares: Crispy squid that's lightly battered and deep-fried.
• Squid Stir-Fry: Quick and easy sautéed squid with vegetables in a light soy-based sauce.
• Salt and Pepper Squid: Lightly coated squid pieces, deep-fried until crispy, then tossed with salt, pepper, garlic, and chilies.