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Adobong Pusit on a plate.
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Adobong Pusit (Filipino Squid Adobo)

Squid cooked in vinegar, soy sauce, and garlic, with ink that gives the sauce its dark color.
Course Main Course
Cuisine Filipino
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 327kcal
Author Nora Rey
Cost $12-$16

Equipment

  • Wok or large pan

Ingredients

  • 2 pounds small squid
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemongrass use the tender inner part
  • 1 medium onion sub: shallot
  • 6 cloves garlic minced
  • 3 bay leaves
  • ½ cup cane or white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • Chilies to taste
  • Ground black pepper to taste
  • Neutral oil (like canola or olive oil)
  • Scallions and fried garlic (or shallots) optional
US Customary - Metric

Instructions

  • Rinse the squid under cold water. Remove the head, insides, clear spine, and beak.
    Set aside any ink sacs if using. If using larger squid, slice them into rings.
  • Heat oil over medium-high heat. Add ginger and lemongrass. Cook for a minute.
  • Add onion and garlic. Cook until softened.
  • Add bay leaves, sliced chilies, and black pepper. Cook for 30 seconds.
  • Turn heat to high. Add squid and stir for a few minutes until it starts to release liquid.
  • Pour in vinegar. Let it boil without stirring for about a minute.
  • Cover, lower heat to medium, and simmer for 10 minutes.
    Check the sauce. If too thin, simmer without the lid. If too dry, add a splash of water.
  • Add in soy sauce, fish sauce, and sugar. Simmer until the sauce thickens slightly and the squid is tender (about 20 minutes).
  • Dissolve ink in a little warm water or sauce. Stir into the pan. Simmer for 1-2 minutes. Turn offf the heat.

Notes

  • Squid: Use small squid if possible — they’re more tender and cook faster. Slice larger ones into rings. Keep ink sacs for natural squid ink, or use store-bought.
  • Ginger & Lemongrass: Help reduce seafood smell and add a fresh flavor. Use one or both.
  • Additions: Some versions add tomatoes for a little sweetness. I used red and green chilies for heat and color. Bell peppers or kangkong also work well.
 
Storage
  • Refrigerate: Store in an airtight container for up to 3 days.
  • Reheat: Warm gently on the stove. Add a splash 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.

Nutrition

Calories: 327kcal | Carbohydrates: 9g | Protein: 24g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 352mg | Sodium: 471mg | Potassium: 437mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 1mg