Squid guisado is a Filipino-style sautéed squid dish, usually made with garlic, onion, tomato, and a savory seasoning such as fish sauce. This version cooks the squid briefly in a fresh tomato sauce, so it stays tender and the bright, savory sauce is ready to spoon over rice.
Ingredients
- 1½ lb (680 g) cleaned squid, thawed if frozen, with bodies cut into ½-inch (1.3 cm) rings and tentacles left whole or halved
- 1 tbsp (15 ml) neutral cooking oil
- 1 cup (150 g) finely chopped yellow onion, about 1 medium onion
- 1 tbsp (9 g) minced garlic, about 3 cloves
- 1½ cups (270 g) chopped ripe tomatoes, about 2 medium tomatoes
- 1 cup (150 g) chopped green bell pepper, about 1 small pepper
- 1 tbsp (15 ml) fish sauce
- ⅓ cup (80 ml) water
- 1 tbsp (15 ml) cane vinegar or rice vinegar, optional, for a gently tangy finish
- ¼ tsp (1.5 g) fine salt, plus more to taste
- ⅛ tsp (0.3 g) ground black pepper, plus more to taste
- 1 small red chili, thinly sliced, optional
- 2 tbsp (8 g) chopped scallions, for serving
Instructions
- Prepare the squid and vegetables. If the squid is frozen, thaw it in the refrigerator before cooking; allow extra thawing time that is not included in the recipe timing. Pat the squid dry with paper towels, then cut the bodies into rings and the tentacles into manageable pieces. Chop the onion, tomatoes, and bell pepper before you heat the pan, because the squid cooks quickly once it goes in. Keep the pieces reasonably even so they cook at about the same rate.
- Soften the aromatics. Heat the oil in a wide skillet or sauté pan over medium heat. Add the onion and bell pepper and cook for about 4 minutes, stirring occasionally, until the onion is translucent and the pepper has begun to soften. Stir in the garlic and optional chili and cook for about 30 seconds, just until fragrant. If the garlic starts to brown, lower the heat; browned garlic can make the sauce taste bitter.
- Build the tomato sauce. Add the chopped tomatoes and cook for 5 minutes, stirring and pressing some of the pieces with the back of a spoon. They should soften and release juice, forming a chunky sauce rather than disappearing completely. Stir in the fish sauce, water, vinegar if using, salt, and black pepper. Bring the mixture to a gentle simmer, then cook for 3 minutes so the flavors come together. Taste the sauce before adding more salt, since fish sauce is already salty.
- Cook the squid briefly. Add the squid and turn the pieces through the sauce so they are coated. Simmer gently for 3 to 5 minutes, stirring once or twice. Squid is done when it is opaque and the thickest piece reaches 145°F (63°C) on a food thermometer; this is the USDA FSIS safe minimum temperature for fish and seafood. Check a large piece without letting the thermometer touch the pan. Remove the pan from the heat as soon as the squid reaches temperature; continued cooking can make it rubbery.
- Finish and serve. Taste the sauce and adjust with a pinch of salt, pepper, or a little more vinegar if you want a sharper finish. Scatter scallions over the top and bring the dish to the table while hot. Serve the sauce along with the squid so it can be spooned over rice.
Tips
Dry the squid well. Excess moisture can thin the tomato sauce and make the squid steam rather than take on the sauce’s flavor. Pat thawed squid dry, and if it has been rinsed, give it a moment to drain thoroughly. A wide pan also helps moisture evaporate instead of collecting around the seafood.
Watch the short cooking window. Squid can turn chewy if it is left simmering while the cook waits for the sauce to reduce. Make the sauce to the consistency you want before adding the squid, then check the temperature in a thick piece as it cooks. If the rings are especially small, start checking early; the stated 3-to-5-minute range is a guide, not a reason to keep cooking after the safe temperature is reached.
Adjust the seasoning in stages. Fish sauce brands vary in saltiness, and tomatoes vary in acidity. Start with the amount listed, taste the sauce before the squid goes in, and make small changes at the end. A little vinegar brightens a sweet, ripe tomato sauce, but it is optional and should not be treated as a way to cook or make raw squid safe.
Use fresh or frozen cleaned squid. Frozen squid is a practical option; thaw it in the refrigerator and drain it well. If buying whole squid, ask the fish counter to clean it, or remove the innards, quill, beak, and skin yourself, then rinse and dry the edible parts. Keep raw seafood refrigerated until you are ready to cook, and wash hands and utensils after they touch it.
Serving Suggestions
Steamed white rice is the classic partner for squid guisado: it catches the tomato juices and makes the savory sauce part of every bite. Jasmine rice, medium-grain rice, or brown rice also work, though brown rice has a firmer texture and a nuttier flavor. For a more substantial meal, serve the squid and sauce over rice with a simple vegetable side rather than adding many strongly seasoned dishes.
Good accompaniments include sliced cucumber, lightly dressed greens, steamed green beans, or sautéed leafy vegetables. Their clean, mild flavors balance the tomato, fish sauce, and optional chili. Put extra vinegar or calamansi on the table for anyone who likes a sharper, citrusy finish; add it to individual portions rather than making the whole pan sour. If serving family-style, use a shallow bowl so the squid and sauce are easy to reach, and keep the rice separate until serving.
Variations
Make it more pepper-forward. Use red or yellow bell pepper in place of green pepper, or combine half a green pepper with half a red one. The sweeter peppers make the sauce milder and more rounded, while green pepper gives it a slightly more vegetal flavor. Add them with the onion so they soften before the tomatoes go in.
Use a different souring ingredient. Cane vinegar is a familiar option in Filipino cooking, but rice vinegar is a convenient substitute with a gentle acidity. If neither is available, finish with 1 to 2 teaspoons (5 to 10 ml) of lemon or calamansi juice. Citrus tastes fresher and less rounded than vinegar, so add it off the heat and taste as you go.
Change the heat level. Leave out the chili for a mild family-style dish, or add a sliced chili with the garlic for a more noticeable kick. You can also serve chili separately so each person can season their own plate. Avoid adding a large amount at the start: heat can become more pronounced as the sauce reduces.
Add a little more sauce. For extra liquid to spoon over rice, increase the water to ½ cup (120 ml) and simmer the tomato mixture for a minute or two longer before adding the squid. The result will be looser and less concentrated. Do not extend the squid’s simmer to reduce the added liquid; reduce the sauce first, then cook the seafood briefly.
There are many household versions of guisado, and the ingredients can shift with local preference and what is available. This recipe keeps the seasoning simple so the squid remains the focus. Fish sauce provides a savory, salty base; if it is unavailable, use 1 tablespoon (15 ml) of soy sauce instead, understanding that the flavor will be less fish-forward and a little different. Taste before adding extra salt.
Storage and Reheating
Refrigerate leftover squid guisado within 2 hours of cooking, in a covered airtight container. It keeps for 3 to 4 days in the refrigerator. For the best texture, store the squid with enough sauce to keep it moist, and reheat only the portion you plan to eat. Squid firms up with repeated heating, so avoid warming and cooling the whole batch more than necessary.
Reheat gently in a covered skillet over low to medium-low heat, stirring once or twice, until the leftovers reach 165°F (74°C). Check with a food thermometer, especially if reheating a larger portion. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check the temperature in several places. Add a tablespoon or two of water if the sauce has thickened, but do not keep heating after the food reaches temperature.
For longer storage, freeze the cooled dish in a freezer-safe airtight container for best quality for about 2 to 3 months. Thaw it in the refrigerator, then reheat to 165°F (74°C). Freezing may make the squid a little firmer after thawing, so the texture is usually best when the dish is freshly cooked or refrigerated for a shorter period.
Frequently Asked Questions
How do I keep squid tender?
Prepare the tomato sauce first and add the squid only near the end. Cook it just until opaque and 145°F (63°C) in the thickest piece, then take the pan off the heat. Long simmering after that point is the common cause of chewy squid in a quick-cooked dish like this.
Can I use frozen squid?
Yes. Thaw it in the refrigerator, drain it, and pat it dry before cutting or cooking. Frozen cleaned squid is often sold in rings or whole tubes; either is suitable. If the pieces are already cut, check them early because smaller pieces may reach temperature faster than larger rings or tentacles.
What can I use instead of fish sauce?
Use the same amount of soy sauce for a convenient substitute. It will season the dish but will not give it the same seafood savoriness. Start with a little less if your soy sauce is particularly salty, then taste the tomato sauce and adjust before the squid goes in.
Why is my sauce watery?
Squid and tomatoes both release moisture, especially if the squid was not drained well or the pan is crowded. Use a wide skillet, dry the squid, and let the tomato mixture simmer before adding the seafood. If the sauce still looks thin, remove the squid as soon as it is safely cooked and simmer the sauce briefly on its own.
Can I make the sauce ahead?
Yes. Cook the onion, garlic, pepper, tomatoes, and seasonings, then cool and refrigerate the sauce promptly for up to 3 to 4 days. When ready to serve, bring it to a simmer and add freshly prepared squid, cooking it to 145°F (63°C). Keeping the squid out until serving avoids reheating it several times and helps preserve its texture.
Is squid guisado spicy?
Not unless you add the optional chili. The tomato, onion, garlic, and fish sauce make a savory sauce with no necessary heat. For a mixed group, leave chili out of the pan and serve sliced chili or chili sauce at the table so each person can choose.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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