Adobong Pusit (Filipino Squid Adobo)

Adobong pusit is a seafood version of adobo made with squid. As it cooks, the squid turns tender and the ink gives the sauce its dark color and more seafood flavor.

It's easy to make with simple ingredients and goes really well with rice. If you like adobo and seafood, this is a good one to try.

Ingredients You'll Need

Notes and Substitutions

• Squid: Smaller squid are usually more tender and cook faster. If using larger squid, slice them into rings so they cook evenly. Save the ink sacs if you want to use the natural ink. You can also use bottled squid ink, which is usually sold in small packets or jars.
• Ginger and lemongrass: These help reduce any strong seafood smell and add fresh flavor. You can use one or both.
• Add-ins: Some versions add tomatoes for a little sweetness and acidity. I used red and green chilies for color and mild heat, but you can skip them or adjust to your taste. Bell peppers or leafy greens like kangkong also work well.

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). Cook for about 30 seconds to let the flavors come together.

If you want extra heat, save some of the chilies for topping later.

Step 4: Add the squid

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

Do not cook it all the way yet. Just let 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 for about a minute. Do not stir. This helps tone down the sharp vinegar taste.

Cover and lower the heat to medium. Simmer for 10 minutes. The squid will release some liquid as it cooks, but add a little water if it starts to dry out.

Step 6: Season and adjust

Check the sauce. If it's too thin or watery, remove the lid to thicken the sauce. If it looks too dry, add a small amount of water.

Then, add 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, mix with a little warm water or some sauce from the pan.

Pour the mixture into the pot and stir to darken the sauce. Simmer for 1 to 2 minutes more so everything comes together.

Before serving, top the adobong pusit with more chilies, scallions, fried garlic, or crispy shallots, if you like.

How to Store

• 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 with a savory-sweet sauce.
• Squid sisig: A sizzling squid version of sisig.
• Adobong pusit sa gata: A creamier version of adobong pusit made with coconut milk.
• Calamares: Crispy battered squid, deep-fried until golden.
• Squid stir-fry: A quick squid dish cooked with vegetables in a light sauce.
• Salt and pepper squid: Crispy squid tossed with garlic, chilies, salt, and pepper.