Posts Tagged "Squid"

Adobong Pusit (Squid Stewed in Vinegar)

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. Ingredients: 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) Procedure: 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...

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Paella Negra (Rice Casserole with Squid Ink)

Although Paella Negra is an Italian/Spanish dish, it is very similar to our Adobong Pusit sans the vinegar. I first tasted this dish in the now defunct restaurant “Barcelona” in SM Mega Mall on EDSA. Although I am not a fan of Adobong Pusit, I swooned over the Paella Negra and couldn’t get enough of it and had to make my own version. It took me some time to discover that the secret was ‘nutmeg’. You can make two other dishes with the basic recipe of the Paella Negra. Instead of rice, cook your favorite pasta and use the sauce plus the seafoods. For another version of ‘Adobong Pusit’ sans the vinegar, you can use the basic sauce and just place the pusit (squids). Serve with Ali-Oli sauce and sliced fresh lemons on the side. Ingredients: 1 kilo small fresh squid – remove tentacles and skin; save the tiny ink sac (it looks like tiny, silver bags); clean inside of squid from any particles that are not part of the squid (tiny shrimps or fish), leave the fat of the squid intact (looks like tiny gelatin); slice into 1/2-inch rings. In a medium sized frying pan, over low heat, pour 1/4 cup of olive oil and saute the squid in batches (about a handful at a time) till the squid turns slightly white and then set aside. 1 kilo Manila clams (halaan) or mussels (tahong) – to clean the Manila clams, soak for about 2 hours in salted water (1/4 cup salt) dissolved in 3 cups water, so the clams can spit out the sand. The halaan must only be in enough water so that the top of the shell is still exposed to the atmosphere. Then rinse the halaan in running water and drain. In a sauce pan place 2 cups of water and bring to a boil and place the halaan in pot and simmer till the shells open then remove from fire. With the mussels, remove the beard before doing the same as halaan. With either shell fish, remove the meat from the shell and set aside. Strain the liquid, measure and set aside. 500 grams prawns – place prawns in sauce pan, no water, and cook over low fire till they look like pink question marks; remove from fire; cool, peel and set aside; do not over cook. 1 tablespoon squid or octopus ink – in the Philippines you can buy either one or two of the large squids and get their ink; in other countries, squid ink is available in bottles or sachets. 2 tablespoons finely chopped garlic 2 cups finely chopped onions 3 3/4 cups Japanese rice or Jasmine rice – rinse only...

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Paella

Paella

Although Paella is a Spanish dish, we Filipinos have adopted it a long time ago and is served in our fiesta fare. When having special guests at home, one can serve just paella and salad because Paella has all the meat and seafood needed to make one feel special. Good for 8 to 10 servings as main dish. Ingredients: 2 chicken thighs, boneless, cut each thigh into four 250 grams pork rasher or belly cut into 1-inch by 2-inches length 500 grams prawns – slit at the back and de-veined 100 grams scallops 1 piece calamari or 250 grams squid tubes – sliced into ¼-inch rounds 2 blue swimmer crabs (alimasag) or mud crab (alimango)– remove top shell and air sac; cut crab into 4; save top shell if it has fat 2 pieces Chorizo de Bilbao or 1 piece Spanish Chorizo – cut into ½-inch rounds ½ cup olive oil 1 tablespoon minced garlic ½ cup chopped onions ½ cup tomato paste 3 cups broth (boil water and place 2 fish cubes) or cooking liquid from 1 kilo of mussels cooked in 3 cups water pinch saffron 1 teaspoon Tabasco (hot sauce) or Habanero sauce or ½ teaspoon cayenne powder ¼ cup pimento (red capsicum) – roasted, peeled and sliced julienne 2 cups Jasmine rice – wash and drain ½ teaspoon black pepper salt to taste ¼ cup Mirin (Japanese cooking rice wine) or ¼ cup white wine grated cheddar/Edam cheese –for garnish 1 hard boiled egg sliced into eight for garnish 1 tablespoon green peas – cooked – for garnish Procedure: Place large casserole over medium low heat; place olive oil and sauté garlic, onions and saffron till the onions are translucent. Set aside. In another skillet, place over medium heat and place ¼ cup olive oil. (add olive oil if necessary) Sear the pork spare ribs and remove. Sear the chicken and remove. Sear the prawns and remove. Sear the scallops and remove. Sear the calamari and remove. Go back to main casserole and add the tomato paste and continue sautéing for about 5 minutes. Add the broth and simmer for another 5 minutes. Season to taste. (Tabasco, salt and pepper) Add the Mirin/White wine. Place the pork spare ribs and chicken and simmer the chicken and pork for 15 minutes. Taste and season again. Add the rice and chorizo and mix well. Simmer on top of stove for 10 minutes. Remove from stove fire. In a pre-heated oven (180°C) place the casserole inside oven; cover and bake for 10 minutes. Remove cover and fluff rice; return cover and continue baking for another 15 minutes. Check on rice; fluff; and arrange crab and top shell on...

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