Dish of Squid Adobo
(click to enlarge)

Squid Adobo


Philippine   -   Adobong Pusit
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
1 hrs
Most		 An interesting and popular squid stew, mildly tart, as many Philippine dishes are. If you buy trays of frozen squid tubes and tentacles you can take a half hour off the prep work time.

2
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3
1/3
1/4
1-1/2
1/4
1
1
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7
12
3
#
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cl
c
c
t
t
t
t
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oz
oz
T
Squid, small (1)  
-- Marinade
Garlic
Vinegar (2)
Water
Salt
Pepper, black
Sugar
Bay Leaf
----------
Onion
Tomatoes
Oil
Prep   -   (1-3/4 hr - 45 min work)
  1. Clean SQUID leaving tentacle clusters and body tubes whole. For details of method see our Cleaning, Cutting and Cooking Small Squid page.
  2. Crush GARLIC and chop medium. Mix together all Marinade items and stir in Squid. Let marinate for an hour or more.
  3. Cut ONION in half lengthwise and slice thin crosswise.
  4. Peel TOMATOES and cut into chunks about 3/4 inch on a side.
Run   -   (12 min)
  1. Drain Squid, reserving the marinade. Use a non-reactive (nylon) strainer if possible.
  2. Heat Oil in a sauté pan and fry Onions until translucent.
  3. Turn up the heat and stir in the Squid, then the Tomatoes. Cook stirring for 2 minutes only - do not overcook.
  4. Pour in the Marinade, bring quickly to a boil and simmer no more than 4 minutes.
  5. Serve with steamed Jasmine rice.
NOTES:

  1. Squid:

      Weight is for small squid, about 15 to the pound before cleaning. Tubes and tentacles are both used and you will end up with about 1 pound before cooking. For details see our Cleaning, Cutting and Cooking Small Squid page.

  2. Vinegar:

      This should be one of the fine vinegars available from Philippine markets. The photo specimen was made with coconut vinegar, but cane or palm vinegar could also be used. Lacking the real thing, use distilled white vinegar - a bit harsher and with less flavor, but acceptable. For details see our Sours page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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