This the traditional Adobong Pusit which I avoided like the plague when I was young till I learned how to make it in a different style. Now I love ‘calamari’ aka squid specially Paella Negra. You see, I am not fond of sour foods in general. When I learned how to temper the sourness in foods, then I began to like and appreciate sour food.
To cook the squids:
- 500 grams fresh squid (pusit) – small sized ones
- 1 whole bulb of garlic – crushed
- 1/4 cup white vinegar (coconut or palm)
- 2 tablespoons calamansi juice or lemon juice
- 1/4 cup water
- 2 teaspoons salt
To stew the squids:
- 2 tablespoons cooking oil
- 1/2 cup squid broth
- 1 head garlic – crushed
- 1/2 cup chopped onions
- 1/2 cup fresh tomato – chopped
- 1 lady finger chili (siling mahaba)
- Detach the head of squid from the body.
- In the tube part, clean the squid by removing the plastic looking spine; be careful with the ink sac that is found at the bottom part of the head. Gently remove the sac, which looks like silver beads and place in a tiny bowl; set aside.
- Remove any dead fish or other sea creatures found (you’ll be surprised to see what you find – like baby clams, baby crabs and the like) in the the cavity.
- Do not remove the fat, which looks like gelatine and do not remove the skin of the squid.
- Rinse with water, drain, cut into 1-inch circles and set aside.
- With the tentacles, remove the teeth, which looks like a small tube (it’s hard).
- If the tentacles are small, leave whole, if its big, slice lengthwise in half.
- Rinse and drain. Set aside together with the rings.
- In a non-corrosive sauce pan (glass, clay, non-stick, or ceramic), over low fire, put in the vinegar, water, calamansi juice, garlic and salt.
- Bring the mixture to a slow simmer then add the squid rings and tentacles and simmer for about 15 minutes.
- Remove from fire, drain out the squid, save liquid and set aside.
- Rinse non-corrosive sauce pan and place over low fire.
- Sauce garlic and onions in oil till the garlic is light golden tan.
- Add the saved ink sacs, and using the back side of wooden spoon, crush the ink sacs.
- Simmer for 5 minutes.
- Add the tomatoes and continue to simmer for 15 minutes.
- Add the broth from the simmered squid and the siling mahaba; simmer for another 5 minutes.
- Add the squid rings and tentacles and simmer for another 5 minutes.
- Taste and adjust by adding salt, pepper or patis.
- Serve with hot rice.