Squid in Garlic and Olive Oil, sometimes called Sinuteng Pusit, is a simple Filipino seafood dish where squid is quickly seared, then tossed with plenty of garlic, olive oil, and paprika. It's light, delicious, and ready in just minutes!
How to Make Squid in Garlic and Olive Oil
Sear the squid in a very hot pan without oil for about a minute to release excess liquid, then set aside. Lightly brown the sliced garlic in extra virgin olive oil, then add paprika, crushed red pepper, and bay leaves. Return the squid to the pan and toss to coat in the flavored oil. Season well and serve with lemon or calamansi.
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Ingredients you'll need
Notes and substitutions
- Squid (Pusit): Baby squid works best because it's tender and cooks quickly. If you can't find it, use small or medium squid and just cut them into smaller pieces. The key is to cook squid either very quickly (under 2 minutes) or low and slow-anything in between can make it tough and rubbery.
- Olive oil: I'm using extra virgin olive oil for its flavor, but you can use regular olive oil or even a neutral oil like canola if that's what you have.
- Paprika: This adds a mild smokiness and a touch of color.
- Crushed red pepper: This gives a bit of heat. You can also use dried chili flakes, whole dried chilies, or even fresh chilies like siling labuyo (bird's eye). Adjust the amount to your spice preference, or skip it for a mild version.
How to make this recipe
Step 1: Prep the squid
Clean the squid and cut into smaller pieces, if needed. For very small squid, you can keep the head and eyes attached to the tentacles so they stay intact-just remove the beak and innards.
Pat dry with paper towels - this helps with quick searing and prevents too much liquid from releasing.
Step 2: Sear the squid
Heat a large pan over high heat until very hot. Add the squid (no oil needed) and sear quickly for about a minute, just until opaque.
Squid releases a lot of liquid, and this step helps draw out that excess water so it doesn't make the dish watery later.
Remove the squid from the pan right away and discard the liquid. I like to strain it to make sure I get rid of any excess.
Step 3: Sauté the aromatics
Lower the heat to medium and pour in ½ cup extra virgin olive oil. Add the sliced garlic (1 head) and cook, stirring often, until it's just starting to turn light golden-don't wait until it's fully brown or it can turn bitter. Add the shallots (if using) and sauté until softened.
Step 4: Build the flavor
Add 1 teaspoon of paprika, ½ teaspoon crushed red pepper, and 2 bay leaves. Stir for about 30 seconds to let the spices bloom and bring out their flavor. Season well with salt and pepper.
Step 5: Add the squid
Turn up the heat and return the squid (without any juices) to the pan. Toss everything together for about a minute, just to coat the squid with the flavored oil.
Taste and season with more salt and pepper, if needed. For extra umami, you can add a small amount of fish sauce or Knorr/Maggi seasoning. Then, turn off the heat.
Step 6: Serve
Serve your Squid in Garlic and Olive Oil while hot, with some of the oil from the pan spooned on top. Add lemon or calamansi on the side for squeezing. Enjoy with steamed rice, or serve on a hot sizzling plate for that classic "pulutan" style.
Recipe FAQs
Yes, but thaw it completely and pat dry before cooking so it sears properly.
Cook it either very quickly (under 2 minutes) or low and slow. Anything in between can make it tough.
Squid releases a lot of liquid when it cooks. Searing without oil helps release and discard that water so the dish won't be watery later.
More pulutan to try
- Pork Sisig: Crispy, chopped pork with onions, chilies, and a tangy sauce.
- Tokwa't Baboy: Fried tofu and pork belly in a soy-vinegar dressing.
- Crispy Pata: Deep-fried pork leg served with a tangy dipping sauce.
- Chicharon Bulaklak: Crispy fried pork mesentery with vinegar dipping sauce.
- Gambas: Similar to Spanish Gambas al Ajillo-shrimp sautéed in garlic and olive oil.
- Longganisa: Sweet and garlicky Filipino sausages, pan-fried until caramelized.
- Squid Sisig: Fried squid pieces tossed with onions, chilies, and a creamy, savory sauce.
Other seafood recipes you may like
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📖 Recipe
Squid in Garlic and Olive Oil
Equipment
- Wok or wide skillet
Ingredients
- 2 pounds baby squid cleaned (see note)
- ½ cup extra virgin olive oil
- 1 head garlic thinly sliced
- 1 shallots minced (optional)
- 1 teaspoon paprika regular or smoked (see note)
- ½ teaspoon crushed red pepper (see note)
- 2 bay leaves
- Salt and pepper to taste
- Lemon or calamansi wedges for serving
Instructions
- Prep the squid: Clean the squid and cut into smaller pieces if needed. Pat dry with paper towels to help it sear quickly and avoid excess liquid.
- Sear the squid: Heat a large pan over high heat until very hot. Add the squid (no oil) and sear for about a minute, just until opaque. This draws out excess water so the dish won't be watery. Remove from the pan and discard the liquid.
- Sauté the aromatics: Lower heat to medium. Add the olive oil and sliced garlic. Cook, stirring often, until just turning light golden-don't let it fully brown or it may turn bitter. Add shallots (if using) and sauté until softened.
- Build the flavor: Add paprika, crushed red pepper, and bay leaves. Stir for 30 seconds to bloom the spices. Season with salt and pepper.
- Add the squid: Increase heat, return squid (without any juices) to the pan, and toss for about a minute to coat with the flavored oil. Taste and adjust seasoning. For more umami, add a small amount of fish sauce or Knorr/Maggi seasoning. Turn off heat.
- Serve: Serve hot with oil from the pan spooned over the top. Add lemon or calamansi on the side for squeezing. Great with steamed rice or served on a sizzling plate for pulutan.
Notes
- Squid (Pusit): Baby squid is best because it's tender and cooks quickly. If using small or medium squid, cut into smaller pieces. Cook very quickly (under 2 minutes) or low and slow to avoid getting tough or chewy.
- Olive oil: Extra virgin for flavor, but regular olive oil or neutral oils like canola work too.
- Paprika: Adds mild smokiness and color.
- Crushed red pepper: For heat. Swap with chili flakes, dried chilies, or fresh chilies like siling labuyo. Adjust or skip for less spice.
Mia says
Love this recipe. It’s so simple. Thank you Nora
Nora Reyes says
Thank you, Mia!