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"This gives a very well-defined squid flavor. Use fresh smaller size squid." — lola
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2 1/4 pounds squid, cleaned
1/2 cup white vinegar
1/2 cup water
salt and ground black pepper to taste
2 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
1 tomato, chopped
1 tablespoon soy sauce
Well done! A nice Filipino dish. We use a bay leaf as well and don't overcook or the squid will be chewy!
This recipe worked the way it was supposed to, but to be honest neither one of us liked it at all. We like octopus and squid. So, apparently we didn't like the sauce.
6 Ratings
Excellent recipe! To create a sweeter flavor use teriyaki sauce in place of the soy sauce and a mango/peach salsa in place of the tomato and onions.
A very delicious filipino cuisine! More to come from myself...
This was fantastic! I have never cooked squid before, and have only eaten it fried or in Thai soup. I was convinced by the reviews to try it, and I am so glad I did. Absolutely wonderful, thank you so much for sharing this recipe!
we don't use water in adobong pusit because as the squid cooked there will be enough liquid coming out from the squid.
* Percent Daily Values are based on a 2,000 calorie diet.
Adobong Pusit (Squid Adobo)
Serving Size: 1/5 of a recipe Servings Per Recipe: 5 Amount Per Serving Calories: 198 Calories from Fat: 67
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