Adobong Pusit
Tender squid braised in a tangy, savory Filipino adobo sauce made with vinegar, soy sauce, and garlic. A classic weeknight dinner that's deeply flavorful and ready in under 30 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 198
- Protein
- 28g
Ingredients
- 1.5 lbs squid, cleaned
- 8 whole garlic cloves
- ½ cup soy sauce
- ½ cup white vinegar
- 2 tablespoons olive oil
- 3 whole bay leaves
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- 1
Rinse the squid under cold water and pat dry with paper towels, then lay it on a cutting board. Slice the squid body crosswise into 1/2-inch-wide rings, like cutting a tire into round pieces. Cut the tentacles in half lengthwise if very large, then cut them into bite-sized pieces.
- 2
Place the garlic cloves on a cutting board and press each one firmly with the flat side of a chef's knife until the skin loosens, then peel away the skin and discard it.
- 3
Heat the 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the garlic cloves and stir constantly for 30 seconds until the kitchen smells strongly of fragrant garlic — do not let them brown.
- 5
Add all the squid pieces to the skillet and stir constantly for 2 minutes, spreading them out across the bottom, until they turn from translucent to opaque white on the surface.
- 6
Pour in the 0.5 cup of soy sauce and 0.5 cup of white vinegar, stirring to combine with the squid and scraping any stuck-on pieces from the bottom of the pan.
- 7
Add the 3 bay leaves, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt, then stir everything together for 10 seconds.
- 8
Reduce heat to medium-low and cover the skillet with a lid, leaving it slightly ajar so steam can escape. Simmer for 15 minutes, then remove the lid and stir gently.
- 9
Continue simmering uncovered for 8–10 minutes more, stirring once every 2 minutes, until the sauce is slightly thicker and the squid is very tender — a fork should pierce the thickest ring with no resistance.
- 10
Taste the sauce, and if you want it slightly less salty or less tangy, stir in 1–2 tablespoons of water. Remove from heat.
- 11
Spoon the squid and sauce into bowls or onto plates, discarding the bay leaves. Serve immediately with white rice on the side, if desired.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- paper towels
- wooden spoon or silicone spatula
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