Inihaw na Pusit
Filipino grilled squid marinated in a flavorful mixture and grilled to perfection, served with a spicy vinegar dip.
Servings: 4 servings
Calories: 200kcal
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.
Notes
For best results, do not overcook the squid. It is also delicious to stuff it before grilling for more flavor variations.