Perfectly Grilled Squid with Spicy Vinegar Dip
- What is inihaw na pusit?
- Cleaning and preparing squid
- Marinating
- Grilling techniques
- Serving with spicy vinegar
- Presentation tips
- Flavor variations
- Common Questions
- Make Filipino grilled squid at home—yes, you can!
Filipino grilled squid is a backyard barbecue superstar, but have you ever tried getting it just right? I always used to worry I’d make it rubbery, like biting into an old tire. But then I figured out some easy tricks, and wow—squid is way friendlier than you’d think. If you’re craving something different from your usual weekend grill plans, this recipe’s for you. Oh, and if you want to round things out, maybe toss in some classic grilled pork or even play with different adobo styles for a true Filipino feast vibe.
What is inihaw na pusit?
So let’s talk basics first. Inihaw na pusit literally means Filipino grilled squid. It’s a total staple at Filipino family gatherings. Big platters on the beach, cousins running around, that kind of scene. The squid gets marinated in a punchy mix—sometimes tangy, a little sweet, always some garlic—then grilled fast over hot coals. And yeah, it’s all about that spicy vinegar dip. Personally? I think it beats pretty much any seafood dish for pure, bold flavor. Some people swear it’s complicated. Actually… it’s one of the simpler things you’ll ever grill.
Cleaning and preparing squid
Here’s where people bail out (don’t). Cleaning squid looks a bit daunting, but it’s actually not a big deal once you do it a couple of times. Start by pulling the head from the body. Gently! You’ll see all the insides come loose. You’ll want to toss the innards—except maybe the ink sac if you’re feeling adventurous. The transparent bone inside just slides right out. Give everything a tidy wash under cold water. I always remove the beak and any tough bits. Slice open the tube if you want, but I usually leave smaller squid whole, and just score them a little so the marinade seeps in.
“Never thought I could clean squid until I watched someone at a barbecue do it in less than a minute. After that, I realized it’s honestly way less gross than people say!”
Marinating
Now here’s the fun part. The marinade is what takes Filipino grilled squid from good to mind-blowing. My go-to: soy sauce, crushed garlic, a squeeze of calamansi (if you don’t have that, lemon’s fine), a hint of sugar, and a little salt and pepper. Mix it and let the squid hang out in it—no need for hours. Fifteen or twenty minutes gets it just right. If you leave it longer, sometimes it picks up a weird texture, so really, less is more. I even toss a chili in if I want extra zing. The smell? Makes my whole kitchen smell like a street food festival. Honestly addictive.
Grilling techniques
So, newsflash: Overcooking is the enemy here. Squid turns rubbery fast, trust me, I’ve done the rookie mistake when chatting with the neighbors too long. Get your grill screaming hot, scrape it clean, and oil the grates (I just use a paper towel dipped in oil and hold it with tongs). Lay the squid down, press it a bit, and don’t wander off. You want a real sear, like sixty to ninety seconds per side for smaller ones. Big squid, maybe a couple of minutes. You’re looking for those fantastic grill marks but still tender inside. Oh, and don’t ignore the tentacles—they crisp up nice, and honestly, they’re my favorite part.
Serving with spicy vinegar
So here comes the magic: the dip. Filipinos serve grilled squid with spicy vinegar, and once you try it, you’ll crave it with everything. Everyone has their own ‘secret mix,’ but here’s what I do—
- I grab vinegar (cane or coconut vinegar is best)
- Add chopped red onion, a minced chili, maybe some cracked pepper
- Sometimes a splash of soy sauce for depth
- Toss in fresh garlic if you’re feeling bold
- This dip isn’t just for squid—I dare you to try it with grilled pork or chicken, even as a salad dressing. Pucker up, it’s spicy!
Presentation tips
Alright, this is the part where you wow your friends—even those who pretend to “not eat seafood.” Lay your Filipino grilled squid out nice and wide on a big plate. Slices of tomato, maybe a mound of steamed rice, definitely that dipping sauce in a little bowl. I sometimes sprinkle with extra chilies and green onions for drama (yes, food should be fun). Seriously, a platter like this could sit right alongside any dish at a five-star restaurant. Pro tip: serve it hot off the grill, because cold squid… let’s just say, it’s not the same party.
Flavor variations
Truth—there are more ways to do Filipino grilled squid than there are stars in the sky. Sometimes I throw in ginger, or slather it with butter and garlic for a squid version of ‘garlic shrimp.’ A little honey? Totally works for sweet-savory types. My buddy puts his own spin with coconut milk and hot chilies for a Bicol-style vibe. If you want to dive deep into healthy Filipino recipes, you can play with no-sugar marinades or stuff the squid with tomatoes and onions before grilling. Be adventurous, nobody gets judged over the grill!
Common Questions
Do I need to remove the squid skin before grilling?
Nope, not really. The skin crisps up a bit and adds flavor if you ask me, though some people like to peel it for presentation.
How can I keep my squid from turning rubbery?
Fast and hot grilling is the trick. A minute or two per side is plenty—don’t let your phone distract you.
Is fresh squid better than frozen?
Fresh is best! But honestly, frozen works in a pinch. Just make sure to dry it well before marinating.
Can I cook Filipino grilled squid indoors?
You can! A grill pan on high heat or even broiling works. It won’t have the smoky char, but it’s still tasty.
Can I stuff the squid before grilling?
Absolutely, and it’s delicious. You can stuff it with chopped tomatoes, onions, and a bit of chili for extra punch.
Make Filipino grilled squid at home—yes, you can!
There you go—Filipino grilled squid is just as easy as any other backyard favorite, maybe even easier once you get the hang of cleaning it. Try pairing it with that mouthwatering spicy vinegar dip and see if your guests don’t devour it in minutes. If you want to explore, there’s tons of inspiration out there, from Inihaw na Pusit (Grilled Jumbo Squid) – Kawaling Pinoy, Inihaw na Pusit (Grilled Squid), and for something unique, check out Ultimate Grilled Squid (Inihaw na Pusit) Recipe – Filipino-Japanese …. Promise, once you master this, every barbecue will feel like a festival. Go on—fire up that grill and surprise yourself (your guests will flip!).
Inihaw na Pusit
Ingredients
For the marinade
- 1 cup soy sauce
- 4 cloves crushed garlic
- 1 tablespoon calamansi juice or lemon juice if calamansi is not available
- 1 teaspoon sugar
- to taste salt and pepper
- 1 chili optional for extra zing
For the spicy vinegar dip
- 1 cup vinegar cane or coconut vinegar is best
- 1 small red onion chopped
- 1 chili minced
- to taste cracked pepper
- optional soy sauce for depth
- optional fresh garlic minced
Main ingredients
- 2 pounds squid cleaned and prepared
Instructions
Preparation
- Clean the squid by pulling the head from the body and removing the insides.
- Rinse the squid under cold water and remove the beak and any tough bits.
- If using smaller squid, score them slightly to help the marinade penetrate.
Marinating
- Mix soy sauce, crushed garlic, calamansi juice, sugar, salt, and pepper in a bowl.
- Add the squid to the marinade and let it sit for 15-20 minutes.
Grilling
- Preheat the grill to high heat and oil the grates.
- Place the squid on the grill and cook for 60-90 seconds per side for smaller squid, and a couple of minutes for larger ones.
- Ensure the squid has beautiful grill marks and is tender inside.
Serving
- Serve the grilled squid hot, garnished with slices of tomato and accompanied by the spicy vinegar dip.
