Inihaw na Pusit – Grilled Stuffed Squid
Filipino inihaw na pusit used to confuse me. Like, how does grilled stuffed squid end up so juicy, not chewy, and, not to exaggerate, but pretty much stealing the show at any barbecue? Maybe you’ve tried the store-bought versions and they left you meh. Or maybe you just want that five-star restaurant taste at home but have no clue where to start (been there). Actually, once you learn the simple tricks, it’s crazy easy. You’ll love how the steps build up to something magical — crispy at the tips, tender in the middle, and deeply savory. And if you crave other grilled Filipino faves, check out this Filipino grilled pork BBQ or how about some grilled fish with dipping sauce? Alright, on to the squid magic. 
Introduction to inihaw na pusit
Alright, first things first: what is inihaw na pusit, anyway? Basically, it’s whole squid stuffed with tomatoes and onions, sometimes garlic, then grilled over charcoal. You slather it with a bit of marinade and, really, the scent alone is enough to gather folks around. To be honest, this dish is the ultimate “don’t judge by appearances” moment. At the start, squid looks super plain and a bit weird. Once it hits the grill, it transforms, soaking up all those smoky flavors. Not to be sentimental, but inihaw na pusit kicks any boring barbecue up about ten notches. Some folks stuff with different veggies. Personally, the old-school tomato-onion mix is unbeatable. Pair with a dipping sauce and, boom, you’re suddenly at a fiesta on the beach.
“Was always a bit scared to cook squid because, well, rubberiness! Followed this method and it came out so soft and tasty, just like I remembered from home.” — Gem, Cebu
Cleaning squid
So, let’s get honest. Cleaning squid isn’t most people’s favorite kitchen job. You’ve got slippery arms, inky messes, and this little crunchy thing (the quill — or what I call the “plastic straw”). Don’t panic. Take your time — even use gloves if you can’t deal with the slime. First, pull the head gently from the body. Most of the guts come right out. Good news: don’t toss the tentacles! Just chop below the eyes and keep them for grilling too. Next, pull out the clear, plastic-like quill inside, and toss it. Peel off the purplish skin membrane for a cleaner look, but no biggie if you leave some. Rinse the whole thing under cold water, and make extra sure to get the ink sac out unless you want extra drama on the grill. That’s it! Messy? Sort of. But super doable with a little patience and maybe music playing in the background.
Preparing stuffing
Now, for the stuffing — this part’s quick and forgiving. My go-to is a handful of diced tomatoes, red onions, plus a clove or two of garlic (minced up). Just toss them in a bowl, sprinkle salt and pepper, mix it all around (honestly, sometimes I just use my hands). Other folks like a squeeze of calamansi or a pinch of chili for heat — do you. Don’t overstuff the squid, or it’ll burst open on the grill and your filling ends up as charcoal. Stuff using a spoon (or your fingers if you trust yourself). Secure the body closed with a toothpick or, if you’re fancy, a short skewer. Pro tip: save some stuffing for grilling with fish or mussels. If you want to make a meal of it, grilled tilapia with tomato stuffing uses basically the same mixture and turns out awesome.
Grilling method
Let’s talk about grilling, because this is where everything can go great or, uh, not-so-great. You want beautiful heat — charcoal if you can (adds the best smoke), but gas works too. Preheat the grill. Brush a tiny bit of oil on the outside of your stuffed squid. Sometimes I brush with a sweet soy mix (just soy sauce, brown sugar, and a splash of oil, nothing crazy). Place the squid on the hottest part of the grill. Now, don’t walk away! Squid cooks fast. You wanna flip once the skin just chars, about 2-3 minutes per side. You’re not aiming for “leather wallet” texture. As soon as it curls up and goes opaque, it’s done — pinky promise. If you overcook, it gets chewy. Watch it like a hawk and pull off the heat fast. Throw the tentacles on too because they crisp up in a snap.
Serving
Once you’ve grilled your inihaw na pusit, get ready for the fun part — eating! Seriously, this dish deserves a spot with other best-loved Filipino recipes. Here’s how I like to serve it (no special rules, by the way):
- Chop into rings, tentacles and all — makes for easier sharing.
- Serve alongside white rice, hot-off-the-cooker, or with garlic sinangag.
- Drizzle with extra dipping sauce, or keep it simple with a squeeze of calamansi.
- Pair with grilled pork or grilled mussels with garlic butter for the ultimate backyard feast.
Whether you eat with your hands (you should) or with a fork, you’ll wind up with happy, sticky fingers — worth it.
Dipping sauces
Don’t even think about skipping the dipping sauce! It’s key. My family likes two versions: basic soy sauce with calamansi, or vinegar with chopped chilies, onions, and a pinch of sugar. Some folks mix in a spoonful of the leftover stuffing liquid too. Just pour into a bowl, swirl, and dunk each bite — the sauce soaks into those stuffing cracks. Honestly, you could use any tangy dip, but if you nail the salty-sour-spicy combo? Whole new level. Store-bought bottled sauces will do in a pinch, but homemade always hits differently.
Flavor profile
Here’s my strong opinion: inihaw na pusit is like a “flavor punch” in the best way. You get a smoky, slightly charred outside, then that soft, ocean-flavored bite inside. The stuffing gives a juicy, sweet-savory hit every single forkful. And of course, that little zip of the vinegar dip or soy calamansi just zings the whole thing awake. It’s honestly not a complicated taste — but it’s layered, rich, super satisfying. You can experiment with different stuffings for more depth, but classic style doesn’t disappoint. Eat with rice and you’ve basically got the blueprint for happy eating right there.
Common Questions
Q: My squid always turns rubbery. What am I doing wrong?
A: Probably overcooking it. Squid is done super fast — just as soon as it turns opaque and firms up, it’s ready to come off the grill!
Q: Can I put cheese or other stuffings inside?
A: Absolutely. Some folks add cheese, bell pepper, or even minced shrimp to their stuffing. Just don’t overdo it; simple works best.
Q: Do I need to marinate the squid?
A: Totally up to you! A quick soak in a sweet-soy mix adds flavor, but isn’t required.
Q: Can I cook this in an oven or pan if I don’t have a grill?
A: Yup, a grill pan works or even broiling it. Just watch it closely so you don’t overcook.
Q: What’s the easiest side dish to go with it?
A: Plain white rice or garlic fried rice — both are classics and super easy.
Time to Make That Grill Sizzle
Alright, you’re basically ready to make Filipino inihaw na pusit like a pro (even if your idea of “pro” is grilling in flip-flops and a t-shirt). Clean your squid, toss together a quick stuffing, and fire up that grill. Just remember — keep an eye on the timing, go heavy on the dipping sauce, and don’t fuss over perfection. For more details and some clever hacks, check out Inihaw na Pusit (Grilled Jumbo Squid) – Kawaling Pinoy or peep Inihaw na Pusit (Grilled Squid). Trust me, the more you make it, the more you’ll realize just how unbeatable homemade inihaw na pusit can be. So get cooking! 
Grilled Stuffed Squid
Ingredients
For the Squid
- 4 pieces whole squid, cleaned Ensure squid is cleaned and prepared.
For the Stuffing
- 1 cup diced tomatoes
- 1 cup diced red onions
- 2 cloves garlic, minced
- to taste salt
- to taste black pepper
- 1 tablespoon calamansi or lemon juice Optional, for added flavor.
For Grilling
- 1 tablespoon oil For brushing the squid.
- Optional: Sweet soy mix Mix of soy sauce, brown sugar, and oil.
For Dipping Sauce
- 1 cup soy sauce Can be served with calamansi.
- 1 cup vinegar Can be mixed with chilies, onions, and sugar.
Instructions
Preparation
- Clean the squid by pulling the head gently from the body and removing the guts and quill.
- Rinse the squid under cold water and ensure the ink sac is removed.
- In a bowl, combine the diced tomatoes, onions, garlic, salt, pepper, and calamansi juice for the stuffing.
- Stuff the squid with the mixture, ensuring not to overflow it, and secure with a toothpick or skewer.
Grilling
- Preheat the grill to medium-high heat.
- Brush the outside of the stuffed squid with oil.
- Place the squid on the hottest part of the grill and cook for 2-3 minutes per side.
- Watch closely as it cooks fast; remove once it curls up and turns opaque.
Serving
- Slice the grilled squid into rings for easier sharing.
- Serve with white rice or garlic sinangag, and drizzle with dipping sauce.
