📝 About This Recipe
A quintessential Filipino seaside delicacy, Inihaw na Pusit features tender, jumbo squid stuffed with a vibrant medley of aromatics and grilled to smoky perfection. The stuffing of tomatoes and onions steams the squid from the inside, ensuring the meat remains succulent while the exterior develops a beautiful charred glaze. It is a celebration of fresh, bold flavors that captures the heart of Philippine island dining.
🥗 Ingredients
Main Ingredients
- 1 kg Large Squid (about 3-4 large pieces, cleaned with ink sacs removed)
- 3 tablespoons Calamansi Juice (or lemon juice)
- 2 tablespoons Soy Sauce (for the quick marinade)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Stuffing
- 3 medium Roma Tomatoes (seeded and finely diced)
- 1 large Red Onion (finely chopped)
- 1 tablespoon Ginger (peeled and minced to remove fishiness)
- 2 stalks Green Onions (thinly sliced)
- 1/2 teaspoon Salt
Basting Sauce
- 1/4 cup Banana Ketchup (classic Filipino sweet-style ketchup)
- 2 tablespoons Soy Sauce
- 1 tablespoon Vegetable Oil
- 1/2 teaspoon Garlic Powder
Sawsawan (Dipping Sauce)
- 1/2 cup Cane Vinegar (Datu Puti brand preferred)
- 1 tablespoon Soy Sauce
- 2-3 pieces Bird's Eye Chili (crushed for heat)
- 2 cloves Garlic (minced)
👨🍳 Instructions
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1
Clean the squid thoroughly by removing the head, pulling out the clear cartilage (pen), and discarding the innards and ink sac. Rinse under cold water and pat very dry with paper towels.
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2
In a small bowl, whisk together the calamansi juice, 2 tablespoons of soy sauce, and black pepper. Rub this over the squid bodies and tentacles, then let marinate for 15 minutes.
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3
Prepare the stuffing by combining the diced tomatoes, chopped onions, minced ginger, and green onions in a medium bowl. Season with salt and mix well.
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4
Stuff each squid body with the tomato-onion mixture. Do not overstuff, as the squid will shrink during cooking; leave about half an inch of space at the top.
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5
Insert the head/tentacles back into the opening of the body. Secure the opening by threading a wooden toothpick through the mantle to keep the stuffing inside.
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6
Prepare the basting sauce by mixing the banana ketchup, soy sauce, oil, and garlic powder in a small ramekin.
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7
Preheat your grill to medium-high heat. If using charcoal, ensure the coals are covered with a light grey ash for even heat.
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8
Lightly oil the grill grates to prevent sticking. Place the stuffed squid on the grill.
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9
Grill the squid for 4-5 minutes per side. Baste generously with the ketchup mixture every time you flip.
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10
Watch for the squid to turn opaque and firm with a light char on the outside. Avoid overcooking, as squid becomes rubbery if left on the heat too long.
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11
Remove the squid from the grill and let it rest for 3-5 minutes. This allows the juices from the stuffing to settle.
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12
Carefully remove the toothpicks. Slice the squid body into rings, keeping the shape intact, and serve immediately with the dipping sauce.
💡 Chef's Tips
Use the freshest squid available; clear eyes and a skin that isn't overly torn are signs of quality. Do not skip the ginger in the stuffing; it is the secret to neutralizing the 'fishy' scent of the squid. Score the surface of the squid lightly with a knife before grilling to allow the marinade and basting sauce to penetrate better. If using wooden skewers or toothpicks, soak them in water for 30 minutes beforehand to prevent them from burning on the grill. For the best flavor, use charcoal (preferably coconut shell charcoal) to get that authentic Filipino street-food smoky aroma.
🍽️ Serving Suggestions
Serve with a side of warm 'Sinangag' (Garlic Fried Rice) for a complete meal. Pair with 'Atchara' (Pickled Papaya) to provide a sweet and sour crunch that cuts through the smoky flavor. A cold bottle of San Miguel Pale Pilsen is the traditional beverage choice for this dish. Offer extra 'Sawsawan' (vinegar dip) on the side so guests can adjust the acidity and heat to their liking. Serve on a large banana leaf for an authentic 'Kamayan' (eat with hands) feast experience.