Inihaw na Pusit
Inihaw na pusit or grilled stuffed squids are a true delicacy! Tender and tasty squids either chargrilled or cooked in the oven. You can be creative with the your choice of stuffing or follow this foolproof recipe!
Ways to cook squid, calamari or pusit
When in comes to seafood, inihaw na pusit is always present in Filipino gatherings. You can either grill, fry, stew squid like seafood salpicao and you have yourself an amazing dinner. Squid tends to have a mild flavor when cooked over medium heat. If it’s overcooked, it becomes rubbery and looses its unique taste.
Oven-grilled or chargrilled?
At the time of writing this post, it’s terribly cold here in Paris. So even if I really liked to grill my stuffed squid over charcoals I have to settle cooking it in the oven. The only difference taste-wise in my opinion is the smoky flavor you’ll get from grilling on coals. Having said that, the squid still taste delicious and tender. If you are cooking over charcoal, 15-18 minutes is needed to cook the squid and 20 – 25 minutes when using the oven.
Tips for best results.
Whether you’re grilling over charcoal or using the oven, make sure the coals are blazing hot and the oven is on high heat. This will ensure that the squid will sear quickly and trapping moisture inside for a tender squid.
Marinate the squid for a minimum of 1 to 2 hours for the flavors to seep in properly. Marinating overnight will really give it awesome flavors.
Baste the squid while grilling to ensure moist and tender meat and the best inihaw na pusit!
The secret ingredient is always LOVE
You may also like:
Black Ink Seafood Pasta – Sauteed squid adds protein and texture to this fun, flavorful dish inspired by summertime in Italian coastal towns.
Moules Marinière is a famous French mussel recipe. With cream, garlic, and parsley plus a splash of white wine, it brings a taste of France into your table!
Lemon Garlic Butter Shrimps recipe is your ticket to a delicious and quick dinner (ready in just 15 minutes!).
Inihaw na Pusit
Ingredients
For Marinate
- 2 pcs. large squids (approximately 1.8 kgs.)
- 3 tbsp lemon (or vinegar/calamansi)
- 2 tbsp soy sauce
- 2 tbsp liquid seasoning
- 2 tbsp salt
- 1 tsp ground black pepper
- 1 tbsp garlic powder
- 1 tsp sesame oil
- 1 tbsp ginger (grated)
- 3 tbsp soda (e.g. coke, pepsi, sprite)
- 1 tbsp spring onion (chopped)
For stuffing
- 3 large tomatoes (chopped)
- 1 tbsp spring onion (chopped)
- 2 medium onions (chopped)
For basting sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp ketchup
- 2 tbsp honey (or sugar)
- 1 tsp chili sauce (optional)
Instructions
Preparing and marinating the squids
- Make a small incision between the head and body of squid then holding the body, gently pull out the head, intestines, ink sac, and clear skeleton; discard innards.
- Rinse the squids thoroughly and pat dry using kitchen towels. Set aside.
- In a large bowl. Add marinating ingredients and mix until well incorporated. Place squids and rub marinating sauce in and out. Soak squid in marinate for at least 1 – 2 hours.
- Preheat oven at 220°C to 428°F or start the charcoal grill 30 minutes before cooking.
- In a bowl, mix together stuffing ingredients like tomatoes, onion and spring onion.
- Remove squids from marinate and fill with stuffing ingredients. Add more if needed or until stuffed properly.
- Grill for 5 minutes then remove from oven and make crosswise cuts on the squids. Return squids in the oven and cook for 7 minutes on each side while basting with sauce. Remove from oven and serve. Bon appetit!
Notes
- If you are cooking over charcoal, 15-18 minutes is needed to cook the squid and 20 – 25 minutes when using the oven.
