Squid Recipe Pinoy: Filipino Adobong Pusit

Pinoy squid recipe usually means adobong pusit, a Filipino squid adobo simmered with vinegar, garlic, soy sauce, and often the squid’s ink. The result is tender squid in a savory, tangy, dark sauce that goes especially well with steamed rice; family versions vary in how much soy, tomato, or ink they use.

Ingredients

2 lb (900 g) cleaned squid, tubes and tentacles, preferably small or medium
2 tbsp (30 ml) neutral oil, such as canola or vegetable oil
1 medium yellow or red onion, about 5 oz (140 g), thinly sliced
6 garlic cloves, about 1 oz (30 g), finely chopped
2 medium ripe tomatoes, about 10 oz (280 g), chopped
1/2 cup (120 ml) cane vinegar
1/4 cup (60 ml) water
2 tbsp (30 ml) soy sauce
2 bay leaves
1/2 tsp (1 g) freshly ground black pepper
1/2 tsp (3 g) fine salt, plus more to taste
2 tbsp (30 ml) water, only if needed to loosen the sauce
1 tbsp (15 ml) calamansi juice or lime juice, optional, for finishing
Steamed rice, for serving

Instructions

Check and cut the squid. If the squid has not been cleaned, ask the fishmonger to clean it and keep the ink sacs separate if you want to use them. Rinse the cleaned squid briefly under cold running water, then pat it dry. Slice the bodies crosswise into rings about 1/2 inch (1 cm) thick; leave small bodies whole if you prefer. Cut large tentacle clusters into manageable portions. Keep the squid refrigerated while you prepare the vegetables, and wash your hands, board, and knife after handling raw seafood.
Soften the aromatics. Heat the oil in a wide, heavy pot or deep skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring now and then, until softened but not browned. Stir in the garlic and cook for about 30 seconds, just until fragrant. If the garlic darkens, lower the heat so it does not turn bitter.
Cook down the tomatoes. Add the chopped tomatoes and cook for 4 to 5 minutes, pressing them gently with a spoon as they soften. They should release juice and begin to break down into a rough sauce. Stir in the soy sauce, bay leaves, black pepper, and salt. If using intact ink sacs, carefully pierce them over the pot and stir the ink into the tomato mixture; discard the empty sacs. Ink deepens the color and adds a briny flavor, but the adobo is still good without it.
Add the vinegar and squid. Pour in the cane vinegar and water, then add the squid and stir to coat. Bring the liquid to a steady boil over medium-high heat. Let it boil uncovered for 2 minutes without stirring; this gives the sharp vinegar aroma time to cook off. After that, stir once, lower the heat, and bring the sauce to a gentle simmer.
Simmer until tender. Cover the pot and simmer gently for 20 to 24 minutes, stirring once or twice. Check a thicker piece: it should be tender enough to bite without a rubbery resistance. Squid size and pot shape affect the timing, so add a few minutes if needed rather than relying only on the clock. Check the thickest piece with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum temperature for seafood. Avoid a vigorous boil, which can make the pieces tough and break the sauce down too quickly.
Adjust the sauce and serve. Remove the lid and bay leaves. If the sauce looks thin, simmer uncovered for 2 to 4 minutes, stirring gently, until it lightly coats the squid. If it is too concentrated, add the extra 2 tablespoons (30 ml) water. Taste before adding more salt because soy sauce and squid can both bring saltiness. Turn off the heat and add calamansi or lime juice if you want a brighter finish. Serve hot with steamed rice.

Tips

Choose clean, fresh-smelling squid. The flesh should look moist and firm, not slimy, and it should smell mildly of the sea rather than strongly fishy or ammonia-like. Frozen cleaned squid is a convenient option; thaw it overnight in the refrigerator and drain it well before cooking. If it releases a lot of liquid, simmer uncovered briefly at the end to bring the sauce back to a spoonable consistency.
Use the ink only if it is intact. Ink sacs are delicate, and a small amount is enough to darken the adobo. If they are missing or damaged, leave them out rather than trying to add extra ink from an uncertain source. The sauce will be red-brown rather than black, with the same vinegar-garlic character. Wear an apron when handling the sacs because squid ink can stain fabric and porous surfaces.
Keep the vinegar boil and the simmer distinct. Let the vinegar boil uncovered for the first 2 minutes, then lower the heat and cover the pot for the braise. Skipping the initial boil can leave a raw, sharp vinegar smell, while keeping the pot at a rolling boil throughout can make the squid chewy and cause too much liquid to evaporate.
Adjust carefully at the end. Cane vinegar is traditional in many versions and has a clean, firm tang. If you cannot find it, use rice vinegar for a softer acidity or apple cider vinegar for a slightly fruitier flavor. Both work, though the sauce will taste different. Add extra salt, soy sauce, citrus, or water only after tasting; strong additions early on are harder to correct.

Serving Suggestions

Serve adobong pusit straight from the pot while it is hot, with plenty of steamed white rice to catch the dark, tangy sauce. Garlic rice is another satisfying choice, especially if you want a more aromatic plate. Keep the rice plain or lightly seasoned because the adobo already has concentrated vinegar, soy, and garlic flavors. A simple side of sliced cucumber, lightly dressed greens, or blanched leafy vegetables adds freshness and crunch without competing with the squid.

For a family-style meal, place the squid and sauce in a shallow serving bowl and set out calamansi wedges or lime wedges so everyone can adjust the acidity. A spoon is useful for the sauce, and small bowls make it easier to serve rice alongside it. If serving several dishes, pair the adobo with grilled vegetables or a mild vegetable sauté rather than another strongly salted main. The recipe serves four as a main dish with rice; for a larger meal with several shared dishes, it can stretch to more portions.

Variations

Filipino adobo varies by household and region, so there is no single required balance of vinegar, soy, and aromatics. For a more soy-forward version, increase the soy sauce from 2 tablespoons to 3 tablespoons (45 ml), then wait until the end before adding extra salt. For a sharper, lighter sauce, use 1/3 cup (80 ml) vinegar and 1/3 cup (80 ml) water instead of the listed proportions. The simmering method stays the same, but taste the sauce before serving because vinegar brands vary in strength.

For a version with more vegetables, add one small sliced green bell pepper (about 4 oz/115 g) during the last 5 minutes so it softens without turning mushy. You can also add 1/2 cup (75 g) sliced scallions just before serving for a fresh onion note. Some cooks use less tomato or omit it; without tomato, the sauce is leaner and more directly vinegary, so keep an eye on the liquid and add a splash of water if it reduces too far.

If you cannot find cane vinegar, rice vinegar is the mildest practical replacement, while apple cider vinegar has a fruitier edge. Avoid using seasoned rice vinegar unless you account for its added sugar and salt. Calamansi is a traditional citrus option for finishing, but lime is an accessible substitute; it brings a sharper, slightly different citrus aroma. These substitutions keep the dish recognizable while changing the balance, rather than reproducing the exact flavor of the traditional ingredient.

Storage and Reheating

Refrigerate leftover squid within 2 hours of cooking, transferring it to a shallow, covered container so it cools promptly. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. The sauce may become more pronounced as it sits, and squid can firm up after chilling, so store the sauce with the seafood rather than draining it away. Do not leave the pot at room temperature for an extended serving period; set out a smaller portion and replenish it from the refrigerator if needed.

For best texture, reheat only the amount you plan to eat. Warm the squid and sauce gently in a covered saucepan over low heat, stirring carefully, until the leftovers reach 165°F (74°C); check with a food thermometer. Add a tablespoon or two of water if the sauce has thickened in the refrigerator. A microwave also works: use a covered microwave-safe dish, heat in short intervals, stir between intervals, and check the temperature in more than one spot. Avoid repeated reheating or a prolonged boil, which can make squid tough.

To freeze, cool the dish promptly and pack it with its sauce in an airtight freezer-safe container, leaving a little room for expansion. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The flavor generally holds up, but the squid may be firmer or softer than when freshly cooked; freezing is a practical option, not the best choice if texture is your priority.

Frequently Asked Questions

How do I keep squid from getting rubbery?

Use a gentle simmer rather than a hard boil, and cook until the squid is tender instead of stopping as soon as it turns opaque. Squid can be cooked very quickly or braised longer until tender; this recipe uses the longer, covered simmer. Check a thick piece as you approach the end of the stated time, then extend the simmer in small increments if it still feels chewy.

Can I make Pinoy squid adobo without squid ink?

Yes. Ink adds a deep color and a subtle briny quality, but it is optional and does not make the vinegar-and-garlic adobo work. Without ink, the tomatoes and soy sauce give the sauce a reddish-brown color. Do not substitute food coloring; it would change the appearance without contributing the ink’s flavor.

Can I use frozen squid?

Yes. Thaw cleaned squid in the refrigerator, not on the counter, then drain and pat it dry before cutting. Frozen squid may give off more liquid than fresh squid, so let the finished sauce simmer uncovered briefly if it is thin. Do not use squid that smells strongly unpleasant after thawing.

Why do you boil the vinegar before simmering?

The brief uncovered boil cooks off some of vinegar’s sharp raw aroma and lets it blend with the soy, tomato, and aromatics. After 2 minutes, stir and reduce the heat for the covered braise. This is a flavor step, not a reason to boil the squid vigorously for the entire cooking time.

Can I prepare adobong pusit ahead?

You can cook it earlier in the day, cool it promptly, and refrigerate it in its sauce, then reheat it gently to 165°F (74°C) before serving. The flavor may meld while chilled, but the squid can become firmer with reheating. For the best texture, avoid cooking it several days ahead and reheating it repeatedly.

What vinegar is closest to Filipino cane vinegar?

Cane vinegar has a clean, moderately sharp acidity. Rice vinegar is a good easy-to-find substitute with a milder taste; apple cider vinegar works if you do not mind a faint fruity note. Start with the same quantity, taste the sauce once it is cooked, and adjust with a little water or citrus rather than pouring in extra vinegar at the start.

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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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