Filipino Squid Recipe: Tender Adobong Pusit

Adobong pusit is a Filipino squid adobo made with squid, garlic, vinegar, and soy sauce, often finished with a dark, savory sauce from the squid’s ink. This version keeps the squid tender by cooking it briefly, then reducing the sauce separately so it gets flavorful without leaving the squid to simmer too long.

Ingredients

2 lb (900 g) cleaned squid, bodies and tentacles, thawed if frozen
2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, about 5 oz (150 g), thinly sliced
6 garlic cloves, about ¾ oz (20 g), finely chopped
1 medium ripe tomato, about 4 oz (120 g), chopped
⅓ cup (80 ml) Filipino cane vinegar or distilled white vinegar
¼ cup (60 ml) regular soy sauce
½ cup (120 ml) water
2 bay leaves
½ tsp (1 g) coarsely cracked black peppercorns
½ tsp (2 g) granulated sugar, optional, to round out the sharp vinegar
1 tbsp (15 ml) squid ink, optional, saved from the squid or bottled
¼ tsp (1.5 g) fine salt, only if needed after tasting
2 tbsp (6 g) sliced green onion, for serving
1 calamansi, about 1 tbsp (15 ml) juice, or 1 tbsp (15 ml) lime juice, for serving

Instructions

Prepare the squid and other ingredients. If the squid is not already cleaned, remove the head and innards, beak, transparent quill, and skin; keep the ink sac only if you want to use it. Rinse the squid briefly under cold running water and pat it dry. Slice the bodies into rings about ½ inch (1.25 cm) wide and leave small tentacles whole, cutting larger clusters into manageable pieces. Slice the onion, chop the garlic and tomato, and measure out the sauce ingredients. Patting the squid dry helps it sear rather than release a large pool of water.
Soften the aromatics. Heat the oil in a wide skillet or sauté pan over medium heat. Add the onion and cook for 3 minutes, stirring now and then, until softened. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the tomato and cook for about 2 minutes, pressing a few pieces with the spoon so they begin to break down. Keep the heat moderate so the garlic does not brown or turn bitter.
Give the squid a brief first cook. Raise the heat to medium-high, add the squid, and stir for about 2 minutes, until the pieces begin to turn opaque and curl at the edges. Add the vinegar and let it bubble uncovered for 1 minute without stirring. This short boil softens the vinegar’s sharp raw aroma; it does not need to cook away completely.
Season and simmer briefly. Add the soy sauce, water, bay leaves, cracked pepper, sugar if using, and squid ink if using. Stir once to distribute the seasonings, bring the liquid to a lively simmer, then cook for 4 minutes. Stir occasionally and keep the squid mostly submerged. The ink makes the sauce dark and more distinctly briny, while leaving it out gives you a lighter brown sauce with the same vinegar-and-soy foundation.
Check the squid and reduce the sauce. Check a thick piece with a food thermometer; the USDA FSIS safe minimum temperature for fish and seafood is 145°F (63°C). If the squid has not reached that temperature, simmer it in short increments and check again. Once cooked, use a slotted spoon to transfer the squid to a bowl. Leave the sauce in the pan and simmer it for about 2 minutes, until slightly concentrated. This step lets the sauce gain body without continuing to cook the squid for several extra minutes.
Finish and taste. Return the squid to the pan and toss it through the sauce for about 1 minute, just to coat and warm it. Remove the bay leaves. Taste before adding salt, since soy sauce can provide plenty; add the measured salt only if it needs it. Serve with sliced green onion and calamansi or lime juice, if desired.

Tips

Use cleaned squid to save time. Fish counters and frozen seafood sections commonly sell cleaned squid. If cleaning whole squid yourself, handle the ink sac gently so it does not burst before you have decided whether to use it. Keep raw squid chilled while preparing the other ingredients, and wash hands, utensils, and the work surface after they touch raw seafood.
Choose a wide pan and avoid crowding. A wide skillet gives the squid room to cook evenly and lets the sauce reduce efficiently. If your pan is small, cook the squid in two batches for the brief initial sear, then return all of it when you add the sauce. Crowding can make the squid release liquid and stew rather than cook evenly.
Adjust the vinegar to your taste, not by guesswork at the end. Cane vinegar has a rounded character, while distilled white vinegar is sharper; either works here. If using a particularly strong vinegar, start with ¼ cup (60 ml), then taste the reduced sauce before adding more. A little sugar can soften the edge, but the dish should still taste tangy.
Keep the squid’s cooking time short. Squid can turn chewy if it spends too long at a simmer. The separate sauce-reduction step is useful because it concentrates the liquid while the squid rests, but do not leave the squid sitting out for long; return it promptly to the pan and serve.

Serving Suggestions

Serve adobong pusit hot with steamed white rice, which soaks up the savory, tangy sauce. Jasmine rice is convenient, while Filipino short-grain or medium-grain rice makes a slightly stickier base. Put extra sauce over the rice rather than serving the squid in a deep bowl of liquid; the dish is flavorful enough that a little sauce goes a long way. A wedge of calamansi on the side lets each person add a fresh citrus note at the table.

For a fuller meal, add a simple vegetable side such as sautéed greens, steamed bok choy, or sliced cucumber and tomato. Keep those sides lightly seasoned so they do not compete with the vinegar, garlic, and soy in the adobo. If serving family-style, place the pan or a warm serving dish at the center and offer rice separately. The recipe serves four as a main dish with rice, or more people as part of a larger Filipino meal with several dishes.

Variations

Make it ink-dark. Squid ink is optional, but it is a familiar way to make adobong pusit’s sauce especially dark and savory. If your cleaned squid did not come with ink sacs, bottled squid ink is a practical substitute; use 1 tablespoon (15 ml) as listed. It adds color and a briny flavor, so taste the finished sauce before adding extra salt. Skip it for a lighter, more approachable version.

Add gentle heat. Add one sliced small green chili, about ½ oz (15 g), with the onion, or serve sliced chili at the table. A fresh bird’s-eye chili will be hotter than a mild long green chili, so adjust the amount to suit the people eating. For a deeper, less fresh heat, add a pinch of red pepper flakes with the black pepper.

Use a different vinegar. Cane vinegar is a common choice for Filipino cooking, but it may be difficult to find. Distilled white vinegar is the most straightforward substitute and keeps the sauce clean and sharp; rice vinegar is milder and slightly less assertive. Avoid strongly flavored malt or balsamic vinegar, which can pull the sauce away from the intended bright, savory profile.

Make the sauce without tomato. Some cooks prefer a simpler garlic, onion, vinegar, and soy sauce base. Omit the tomato and continue with the recipe as written; the sauce will be less rounded and a little sharper. Family and regional approaches to adobong pusit vary, including choices about tomato, ink, and the balance of vinegar and soy, so treat these as useful options rather than rules.

Storage and Reheating

Transfer leftovers to a shallow, covered container and refrigerate them within 2 hours of cooking. They keep for 3–4 days in the refrigerator. The sauce may darken further as it sits, especially if it contains squid ink; that change in color is expected. For longer storage, freeze in an airtight container for up to 2 months for best texture. Thaw overnight in the refrigerator. Squid can become firmer after freezing and thawing, so freeze it only if you are comfortable with that texture change.

Reheat only the portion you plan to eat, in a covered pan over low to medium-low heat with a spoonful of water if the sauce has thickened. Stir gently and heat leftovers to 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Check with a food thermometer, especially when reheating a larger portion. Avoid a long, vigorous simmer: once the food reaches the safe reheating temperature, take it off the heat so the squid is not cooked longer than necessary. A microwave also works; cover the dish, heat in short intervals, and stir between intervals for even heating.

Frequently Asked Questions

How do I keep squid tender?
Use a brief cook, keep the pieces reasonably even in size, and remove them from the pan while you reduce the sauce. In this recipe, the squid cooks in the sauce for only a few minutes before the sauce is reduced separately. Check the thickest piece for the safe temperature, and avoid extending the simmer just to make the sauce thicker.

Can I use frozen squid?
Yes. Thaw it overnight in the refrigerator, then drain and pat it dry before cutting or cooking. If it releases liquid in the pan, the squid may steam rather than sear; a wide pan and dry squid help. Do not thaw raw squid on the counter. If the package says it is already cleaned, check the cavity for any remaining quill or innards before cooking.

Do I have to use squid ink?
No. Ink is optional and mainly gives the sauce its very dark color and an extra briny note. Without it, the dish is still adobong pusit, with a lighter sauce based on vinegar, soy, garlic, and the liquid released by the squid. If you use ink from the squid, handle the sac carefully; bottled ink is an easier alternative.

Why is my squid chewy?
It may have cooked too long, or the pieces may have been uneven, leaving thinner pieces overdone while thicker ones finished. Squid is often cooked very briefly or braised for a much longer time until tender; the middle ground can be chewy. This recipe uses the quick-cooking approach, so follow the short timings, check for 145°F (63°C), and remove the squid while the sauce reduces.

Can I make adobong pusit ahead?
You can chop the onion, garlic, and tomato and measure the sauce ingredients a day ahead, storing them covered in the refrigerator. For the best squid texture, cook the dish close to serving time. If you do cook it in advance, cool and refrigerate it promptly, then reheat only until it reaches 165°F (74°C); expect the squid to be somewhat firmer than when freshly cooked.

What can I use instead of calamansi?
Lime juice is an easy substitute for the small amount served at the end. Calamansi tends to be aromatic and gently tart, while lime is more directly citrusy, but either brightens the rich, salty sauce. Add a little at a time at the table rather than mixing in a large amount before tasting.

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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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