Ah, Filipino squid adobo—a dish so full of flavour it could make even the coldest Canadian winter feel like a tropical paradise (okay, maybe not that much, but you get what I mean). With the classic adobo flavours of garlic, vinegar, soy sauce, and a touch of sweetness, this squid version will take your tastebuds on an oceanic adventure. And let’s not forget the squid ink—yes, ink, but not the kind that makes you fear your pen is about to explode. This is the kind that adds a unique, umami-packed richness to your dish, like the sea itself has been bottled and served to you in a bowl.
Preparing Squid: A Little Slimy, but Totally Worth It
Cleaning squid for Filipino squid adobo is like a rite of passage. If you’ve ever watched someone prepare squid and thought, “That looks complicated,” don’t worry. With a little practice, you’ll be slinging squid like an adobo pro in no time. Grab your gloves (because, well, squid ink is a thing) and let’s dive in—literally.
You’ll start by removing the head and innards (don’t worry, it’s not as scary as it sounds). And here’s a secret: the ink sack is like a mini treasure chest waiting to be unlocked. Squid ink doesn’t just give your adobo a beautiful dark hue; it adds a depth of flavour that’s the seafood equivalent of a deep conversation at a party. Yes, it’s that serious. Once you’ve successfully removed the ink sack (without spilling it all over your kitchen like a certain someone did in Canada last winter), the rest is smooth sailing. Remove the tentacles, the beak (yes, squids have beaks, and no, they’re not edible), and the cuttlebone. What you’re left with are squid bodies ready to soak up all those beautiful adobo flavours.
The Secret Ingredient: Squid Ink – It’s a Game Changer!
Okay, let’s talk about the star of the show: squid ink. This is not your typical ingredient, but when you add it to Filipino squid adobo, it’s like the flavour gods have blessed your dish. The ink brings a deep, briny richness, like the ocean has given its best thank you gift. It’s not just about the colour (though let’s be honest, a dark, glossy adobo is pretty impressive on the dinner table); it’s about that oh-so-umami boost that makes your tastebuds want to dance the tango. It’s like having Jo Koy show up at your party—unexpected, a little wild, but totally unforgettable.
Soy Sauce, Vinegar, and Garlic: The Filipino Adobo Dream Team
The foundation of every adobo dish is a strong flavour trio—soy sauce, vinegar, and garlic. And in Filipino squid adobo, this trio gets a seafood makeover. The soy sauce provides a salty richness, while the vinegar adds that tangy kick we all know and love. And let’s not forget the garlic—because no Filipino dish would be complete without it. It’s the base of every Filipino home-cooked meal and, quite frankly, the reason why we’re all so good at keeping vampires away.
For the best results, use sugarcane vinegar like Datu Puti. We all miss the Philippines, right? If it’s unavailable, white vinegar works too. Add tomatoes to balance the flavors. Throw in bay leaves for a fragrant aroma. Your neighbors might start showing up uninvited! A bit of sugar ties everything together. This recipe is classic, comforting, and irresistible.
The Art of Cooking Squid: The Short and Long of It
Like all good adobo dishes, Filipino squid adobo is meant to be served with a heaping mound of rice. Don’t skimp on this—it’s what makes every bite of that rich, dark sauce truly sing. The rice will soak up every bit of that delicious squid ink and garlic-infused sauce, making each mouthful an experience. If you want to level up your meal, add some side vegetables like pickled cucumbers or a tangy Filipino pinakbet to balance out the richness of the adobo.
Final Thoughts: Squid Adobo Like No Other
Filipino squid adobo is more than just a meal. It’s a celebration of the ocean and home flavours. It’s about the joy of cooking something both delicious and memorable. Perfect for family dinners, it’s also great for impressing friends. You can enjoy it alone too, when craving something comforting. It feels like a warm hug from your favorite auntie. So the next time you’re feeling adventurous (or just really hungry), whip up some squid adobo. Trust me, your tastebuds—and your Instagram feed—will thank you.
Adobong Pusit (Squid Adobo)
Equipment
- Food safe kitchen gloves
- 3 Prep bowls
- Large pot
Ingredients
- 2 lbs / 1 kg squid sliced if large
- ½ cup soy sauce 125ml
- ½ cup sugarcane vinegar 125ml
- 1 cup water 250ml
- 1 tablespoon cooking oil 15ml
- 1 small onion diced
- 6 cloves garlic minced
- 2 tomatoes diced
- 4 finger chillies optional
- Squid ink harvested from cleaning the squid
- 1 tablespoon brown sugar heaped
- 1 teaspoon whole peppercorn
- 3 pieces dried bay leaves
Instructions
Clean & prepare the squid
- Remove the head and innards. Hold the tail in one hand and the head in the other. Pull the two apart with a slight twisting motion. Use a paper towel if needed to help add some grip while holding the squid. The innards will come out right along with the head.
- Remove the ink sack and harvest the ink. This is where your trusty gloves will come in handy as squid ink stains. It may also be a good idea to don an apron and cover any porous surfaces. Now look for a small black vein within the innards. Remove the squid ink vein with a small sharp knife. Puncture the sack and drain the ink into a small bowl with a bit of water. There’s also some ink behind the eyes, so you can harvest those as well if you wish. Now you can discard the innards.
- Cut off the tentacles from the head. Using a sharp knife and chopping board remove the tentacles. Place the knife just underneath the eyes of the squid and cut all the way through to detach the tentacles from the head. Discard the head.
- Remove the beak and discard. Like the cartilage, the squid’s beak is inedible. It’s located at the base of the tentacles, where the tentacles meet the head. To remove it, squeeze the area around the beak and it should pop right out. Discard the beak and set the tentacles aside.
- Remove the cartilage and discard. Place two fingers inside the tail (or body) and grip the cuttlebone. It should come out easily and in one piece. Discard it.
- Remove the skin. (Optional). This step is optional as the skin is edible. Removing it is really for aesthetic purposes only. Cut a shallow slice into the skin to get started. The skin should easily peel away from the flesh.
- All that should be left now are the tentacles and tail tube. Wash them both thoroughly, and set aside in a bowl.
- If using large squid, cut into smaller pieces.
Cooking Method
- In a saucepan add soy sauce, vinegar and water. Turn the heat on and bring the mixture to a boil.
- Once boiling add the squid and cook for 2 minutes.
- Remove the squid and set aside on a plate or in a bowl.
- Reserve the liquid mixture into a separate bowl and set aside.
- In the same saucepan, add and heat oil.
- Sauté onions and garlic.
- Add tomatoes and saute.
- Optional: On a chopping board or clean countertop, roll the chillies to release the seeds inside. Add the chillies and saute for 1 minute.
- Add the squid and cook for 1 minute.
- Add the liquid mixture that was aside in step 4.
- Bring to a boil uncovered. Let boil for a minute. Then turn down the heat to a simmer.
- Add the squid ink, sugar, peppercorns and bay leaves.
- Simmer uncovered for 45 minutes or until the squid becomes tender.
- Turn the heat off.
- Serve hot with steamed rice.
Notes
- I highly recommend that you use small squid for this recipe as they have more flavour than the larger kind. If you can’t find the smaller squid, make sure that you cut the large ones into smaller pieces.
- There are two ways to ensure that squid doesn’t become chewy and over cooked. The first is to cook it for 2 minutes (or less) over high heat. The other is to cook it for at least 30 minutes to an hour to re-tenderize. This is the method I like to use for this recipe (stewing over a longer period of time), as squid has the incredible ability to immerse with the ingredients that it’s cooked with.
- Since the recipe calls for squid ink, I recommend regular all purpose (light) soy sauce for this recipe. An alternative would be gluten-free soy sauce such as Kikkoman Gluten-Free Soy Sauce and San-J Tamari Gluten-Free Soy Sauce for those with wheat allergies and/or sensitivities.
- I also recommend using sugarcane vinegar to compliment the umami flavours from the squid ink. But if you don’t have any sugarcane vinegar, you can also use regular white vinegar.
- Make sure that your saucepan is uncovered when you bring your mixture to a boil for the second time (step 11). This will help to reduce and thicken the adobo sauce.