INIHAW NA PUSIT
Satisfy your seafood craving with this easy squid recipe!
Total Time: 40 minutes | Serves 4 | Level of Difficulty: Medium
This is an easy grilled squid recipe that is a perfect meal with the family, especially during summer. It can be paired with freshly cooked steamed rice together with an ice-cold beverage. If you have no access to a charcoal grill, you can use stove-top grill pans that are widely available. However, I suggest that you pick a cast-iron one since it can handle high heat close to a charcoal grill. In the cooking video, I shared how to clean the squid so you will know what to do especially if it’s your first time to handle squid. I hope it helps.
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Ingredients:
- 4 pieces Squid
- 4 cloves Garlic
- 2 pieces Red Onion
- 1 piece Finger Chili
- 1/8 cup Cilantro (about 2 tablespoon when chopped)
- 1 inch thick Ginger
- 1/2 tablespoon Rock Salt
- 1/2 tablespoon Ground Black Pepper
- Canola Oil (for greasing)
DIPPING SAUCE
- 1/4 cup Soy Sauce
- 4 pieces Calamansi or 1 piece small Lemon
- 1 piece Red Chili (optional)
- 1/2 tablespoon Brown Sugar
Steps:
1. Prepare the ingredients
SQUID - Wash the squid thoroughly under running water. Pull off the head and the tentacles. Squeeze the mouth to remove the beak. Carefully remove the ink sac. Remove the entrails from inside the body including its plastic bone.
VEGETABLES - Wash all the vegetables. Peel the garlic and red onion, then chop finely. Cut the green chili into half (lengthwise), remove the seeds and chop into small pieces. Roughly chop the cilantro leaves. Peel off the skin of the ginger using a spoon and grate it using a cheese grater.
In a bowl, combine the garlic, onion, green chili, cilantro, and ginger, then season with salt and pepper. Grab the squid and rub some salt on each side. Stuff each squid with the stuffing mixture. secure with a toothpick so the stuffing will not spill out.
3. Prepare the dipping sauce
Wash the red chili, pull off the stem, chop into small pieces. Cut the lemon or calamansi in half and squeeze into the soy sauce. Add in the sugar and red chili into the soy sauce and mix well.
4. Grill the squid (indoor)
Use a grill pan, preferably a cast-iron one, for indoor grilling. Brush the pan with canola oil and heat over the stove on high heat. When you start to see some smoke, grill the stuffed squid for around 5-6 minutes each side flipping every 2-3 minutes until it is fully cooked. Since the squid head and tentacles require less time to cook, grill them when the stuffed squid is half-cooked. Do not overcook the squid as the texture will be rubbery and chewy.
5. Plating
Cut some horizontal slits on the squid, transfer to a serving plate and then arrange the head with it. Serve it with a side of dipping sauce, steamed rice, and iced-cold drink.
Nutritional Information
Calories: 210k | Protein: 30.5g | Fat: 2.79 | Carbs: 14.54g
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