Inihaw na Pusit (Grilled Squid)

As you can tell from the three shrimp recipes I posted in succession, I’ve been on a seafood craze lately.

I am not really picky about what I eat and almost any type or form of food is fair game but if I was made to choose my last meal on earth, it will definitely be fish or shellfish over meat and poultry. As much as I enjoy the occasional BBQ pork on a stick, I am happiest with inihaw na pusit on the grill.

If you’re looking for a delicious appetizer or a satisfying dinner meal, you need not look further than this grilled squid! Marinated in a sweet and tangy vinaigrette and then stuffed with onions and tomatoes, it is then grilled over hot coals to juicy and flavorful perfection.

This is a very simple recipe that will definitely please the crowd. Just make sure not to overcook the squid as its meat will toughen and will be a struggle to chew. I love to pair this inihaw with steamed rice and spicy vinegar for dipping but it’s just as wonderful served as is with ice cold beer. Enjoy!

Inihaw na Pusit (Grilled Squid)
Print
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
  • 2 jumbo squid (about 2 pounds)
  • 2 medium Roma tomatoes, finely chopped
  • 1 small onion, peeled and finely chopped
  • salt and pepper to taste
For the Marinade
    • ½ cup honey
    • ½ cup brown sugar
    • ½ cup vinegar
    • 5 to 6 cloves garlic, peeled and minced
    • 1 thumb size ginger, minced
    • 2 teaspoons salt
    • 2 to 3 Thai chili peppers, minced
Powered by Chicory
Instructions
  1. Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid’s body. Remove black ink and discard. Wash the squid and drain well.
  2. In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
  3. In a bowl, place prepared squid and add marinade. Cover and marinate in the refrigerator for about 1 hour. Drain squid, reserving liquid. In a sauce pan, boil reserved marinade for about 7 to 10 minutes or until reduced.
  4. Divide tomato-onion mixture and stuff each of the squid. Grill squid over hot coals for about 4 to 5 minutes on each side, regularly basting with marinade.
For the Marinade
  1. In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt and chili peppers. Stir together until sugar and salt are dissolved.

Leave a Reply