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Adobong Pusit (Squid Stew)

Posted on February 13, 2013 | by

30 Comments

Squid Adobo

Adobong Pusit simply means squid stew. Just like most stew, this dish has to be cooked for a longer time. Of course, there are squid dishes that only require the squid to be cooked for just a few minutes. Traditionally, this Filipino dish is cooked with all the basic ingredients of adobo without the coconut milk but I am adding it because it gives the dish a richer flavor.

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Adobong Pusit (Squid Stew)

INGREDIENTS:

  1. 2 1/2 lbs baby squid
  2. 2 Tablespoon finely chopped garlic
  3. 2 Tablespoon finely chopped ginger
  4. 1/2 red onion - chopped
  5. 2 Serrano peppers - sliced (more if you want more heat).
  6. 1/2 teaspoon ground black pepper
  7. 3 Tablespoon soy sauce
  8. 1 1/2 cup water
  9. 1 1/2 cup coconut milk
  10. 1/4 cup cane vinegar
  11. 2 Tablespoon vegetable oil


  14. Serrano peppers are optional. You may eliminate adding peppers if you wish.

DIRECTIONS:

  1. Wash and prep squid (See video below), cut in half then set aside.

  3. Place wok over high heat then oil.
  4. When the oil is hot, add ginger and garlic.
  5. Saute for about 1 minute.
  6. Add chopped onions, then saute until translucent.
  7. Add squid then saute for until squid is opaque.
  8. Add vinegar, soy sauce, black pepper, and water.
  9. Let it boil for about 5 minutes.
  10. Add coconut milk.
  11. Let it boil again, cover, and then turn heat down to medium-low.
  12. Let it cook until sauce thickens and reduced to about half and the squid tenderized (about 30 minutes or so).
  13. Add slices of optional Serrano peppers and let it boil for another 3 minutes.
  14. Serve hot with rice.
  15. ENJOY!
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30 Comments → “Adobong Pusit (Squid Stew)”


  1. Jean (lemons and anchovies) Identicon Icon Jean (lemons and anchovies)

    3 months ago

    Yum, one of my favorite dishes. I’ve been meaning to try making this myself for over a year (I’ve only ever tasted my mom’s) but I’ve been intimidated by the squid cleaning process–it’s a good thing you’ve shared a helpful video here. Now I have no excuse not to make adobong pusit at home. :)
    Jean (lemons and anchovies) recently posted..Thai-Style Baked Turkey Patties with Cabbage SlawMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      I agree, cleaning squid looks intimidating but it is so easy. Thank you, Jean for your comment. :)

      Reply

  2. Bam's Kitchen Identicon Icon Bam's Kitchen

    3 months ago

    Hello Ray, love all the flavors going on in this dish and for sure I would want to have 2 serrano chillis. Any suggestions for keeping the squid tender? Do you crosscut your squid? Take care, BAM
    Bam’s Kitchen recently posted..Asian Spiced PearsMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      Baby squid to start with and cook for a longer time. Squid will be tender if you cook for a few minutes but if you go beyond, you will have to cook it longer to tenderize. Thank you, BAM for commenting. :)

      Reply

  3. Elizabeth @Mango_Queen Identicon Icon Elizabeth @Mango_Queen

    3 months ago

    I love adobong pusit on lots of rice. This is an amazing, classic dish. I’m always intimidated by taking out the ‘tinta’ and worry I’ll make a mess or a mistake. So can I just come over to your house, Chef Ray – makiki-kain na lang ako with your family? I’ll bring dessert. Seriously, this is a terrific recipe. You put coconut cream and I’m sure it made it super delish. Thanks for sharing & thanks for the blog-visit :-)
    Elizabeth @Mango_Queen recently posted..Chocolate Covered Homemade MarshmallowsMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      Yeah the ink is a problem for many but if you know how to eliminate the source of it, you should be okay. Of course you are welcome to eat this at our house, haha! Coconut milk really adds a richer flavor. Thank you for your comment, Elizabeth! :)

      Reply

  4. Jen L | Tartine and Apron Strings Identicon Icon Jen L | Tartine and Apron Strings

    3 months ago

    I love adobong pusit! I haven’t cooked this in a long time and should really revisit this typical Filipino dish. I just love adobo and gata together – something about it just really works! Irresistable!
    Jen L | Tartine and Apron Strings recently posted..Crispy Kale with Black Truffle Garlic Aioli DipMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      Isn’t coconut milk really works great? Adding it in adobo makes a difference. Thank you for the comment, Jen! :)

      Reply

  5. Raymund Identicon Icon Raymund

    3 months ago

    Ive been dying to make these for a long time but I want to make the ones using black ink which is quite hard to find in here. We dont even have these small squid in here, must look harder.
    Raymund recently posted..Valentine’s Day CookiesMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      Sorry about that. Baby squid is really perfect for this recipe because it tenderize quickly (about 30 minutes).
      Thank you for commenting, Raymund and I hope you find it. :)

      Reply

  6. john@kitchenriffs Identicon Icon john@kitchenriffs

    3 months ago

    Interesting recipe. Most of the squid dishes I’ve had are the ones where the squid is cooked in a jiffy. Or when the cook messed up and cooked the squid too long, but not long enough for it to become nice and tender again. I really do need to try my hand at long-cooked squid sometime, and this looks like a great place to start. Thanks so much.
    john@kitchenriffs recently posted..Shaved Fennel SaladMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      That is true when the cook messed up with the timing he would have to cook it longer to tenderize. Thank you, John for commenting. :)

      Reply

  7. Eha Identicon Icon Eha

    3 months ago

    What an absolutely fabulous squid recipe! It seems every ingredient ‘talks’ to me! Shall make tomorrow as have just bought some [quite ordinary] calamari! Am going by instinct and all my Greek recipes/experiences of braising octopus: let’s face it, the time frame is similar! Am truly looking forward to that!

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      Thank you very much, Eha and I hope you enjoy it. :)

      Reply

  8. mjskit Identicon Icon mjskit

    3 months ago

    I have become a huge of Filipino adobo! What great flavors! Thanks for turning me on to it and for giving us another adobo dish! Bobby and I both love squid, but finding it here is quite difficult. I know having this dish served up in my kitchen would be a real treat. Do you want to come over and dish it up for us? :) I’m going to have to call the Asian market and see if they ever get squid. I’ve never seen it before. Question – It looks like you kept the squid whole. Is that the case or did you cut them up? I hope to make this some day very soon! Oh and there is no way that I would make the serrano peppers optional. :) Thanks Ray!!
    mjskit recently posted..Shrimp and GritsMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      Be careful because I might take you up on that invitation. Haha! I actually cut the squid to halves just because they are baby squid but if they are any bigger, I would say cut them to bite size pieces. Thank you so much, MJ! :)

      Reply

  9. Angie@Angie's Recipes Identicon Icon Angie@Angie's Recipes

    3 months ago

    I can picture myself enjoying this with a plate of stir fried rice! Yum!
    Angie@Angie’s Recipes recently posted..Cold Oven Gluten Free Red Lentil Muffins with Sundried TomatoesMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      Would pair well with fried rice. Thank you for the comment, Angie! :)

      Reply

  10. Nami | Just One Cookbook Identicon Icon Nami | Just One Cookbook

    3 months ago

    Probably this is my first time seeing squid with coconut milk. I either eat squid in Japanese style cooking or fried calamari or in western style stew… yes very limited! I know everything you cook is delicious, so I’d love to taste this stew!
    Nami | Just One Cookbook recently posted..Blogging Tips 2013My Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      This is a popular squid dish in the Philippines and I’m sure you will like it. Thank you, Nami! :)

      Reply

  11. Malou | Skip to Malou Identicon Icon Malou | Skip to Malou

    3 months ago

    Hello Ray, How was your Valentine’s day? I hope you and your wife had a great one. Well I don’t think adobong pusit is good for a date (lalo na first date haha) but any given day, I’d devour a plateful in minutes. With rice … garlic rice preferred haha.

    Only you could make pusit look delectable as your stunning photos. You are a talent in the kitchen and behind the camera as well.

    TGIF!
    Malou
    Malou | Skip to Malou recently posted..Baked Pompano in Orange Balsamic VinaigretteMy Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      I agree! Adobong pusit is really not good on the first date but second and third would be okay. Haha! Thank you for the kind words, Malou! :)

      Reply

  12. Sissi Identicon Icon Sissi

    3 months ago

    You know, what, Ray? I will cook this next week! I know I have bookmarked so many recipes on your blog and never tried them (apart from one!) but squid is a different thing. First of all it’s one of my favourite and most frequently eaten seafood creatures (I’m probably the only person in Switzerland who has squid dishes on average once a week for the last several months). My favourite is the Korean squid, cabbage and carrot hot stir-fry, but in general I always practice the quick cooking method, although I know that the second one, long simmering cooking method exists. Your stew contains everything I love, so I will be making it soon. Thanks for sharing this wonderful idea!
    Sissi recently posted..Murgh Masala (Chicken in Tomato and Onion Sauce)My Profile

    Reply

    • Ray Identicon Icon Ray

      3 months ago

      I hope you enjoy this version of squid. It will have to be cooked a little longer but It is good and tender. Thank you for the comment, Sissi! :)

      Reply

  13. Norma Chang Identicon Icon Norma Chang

    3 months ago

    I have never seen cane vinegar, may be because I was not really looking, in the event I cannot find it what kind of vinegar would make a good substitute?

    Reply

  14. Purabi Naha Identicon Icon Purabi Naha

    3 months ago

    This is incredible! I loved the Adobong pusit. So rich in flavours!! The picture looks so gorgeous and colourful…
    http://cosmopolitancurrymania.blogspot.in/

    Reply

  15. Tina (PinayInTexas) Identicon Icon Tina (PinayInTexas)

    3 months ago

    Sarap! Definitely one of my faves! We just had this last Friday…perfect for Lenten Season! :)
    Tina (PinayInTexas) recently posted..French Macarons with Chocolate Ganache FillingMy Profile

    Reply

  16. Reese@SeasonwithSpice Identicon Icon Reese@SeasonwithSpice

    3 months ago

    Hi Ray – this Filipino version of squid stew sounds fabulous! Serve it steamy hot with rice, some beer and dreaming up a beach holiday. Nice! Oh, we just found the best coastal seafood supplier in the Twin Cities, where they bring in wild caught seafoods that can finally satisfy my seafood crave. Although we are living far away from the place right now, I always try to stock up whenever we are in the area. So, will definitely give this delicious stew a try the next time I get my squids! Thanks for the recipe!

    Reply

  17. gghie Identicon Icon gghie

    2 months ago

    Mouthwatering!
    I myself don’t mind the black tinta, where I’m from that how they cook it.
    I’m so glad you shared this recipe, my husband has been asking for me to make this.
    Can I just place my order and you can save me from making it?
    LOL!
    Thanks for unselfishly sharing your recipes in this awesome blog.

    Reply

    • Ray Identicon Icon Ray

      2 months ago

      Hi GGhie,

      I think you husband would like it better if you make it. :) Thank you for the kind words. :)

      Reply

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