Ginisang Pusit made of squid cooked in juicy tomatoes and onions. This classic Filipino seafood dish is easy to prepare and so flavorful. Perfect with steamed rice!
I have several squid recipes I regularly make such as inihaw, crispy-fried, or a la sisig, but although they’re all great ways to enjoy this seafood, my top choice is adobo-style with gata. The combination of tender pusit and a spicy coconut sauce never fails to hit the spot, especially when paired with heaps of steamed rice.
However, on days when I am looking for something less creamy and sinful, this ginisang pusit is the next best thing. It’s just as tasty and flavorful yet without the extra calories and fat from coconut milk.
How to clean squid
- Hold the tail tube portion of the squid and with fingers and pull the cuttlebone (the thin, clear cartilage inside the tube) from inside the body, leaving the ink sack intact.
- To keep the squid from discoloring, you can peel the spotted outer membrane if you like.
- Rinse under cold running water and drain well. Cut the body into rings by slicing vertically or leave whole.
- One sure way to ruin squid is to overcook it. Cook in the vinegar briefly and just until color changes as it will finish off when sauteed with tomatoes.
- When boiling in vinegar, do not cover or stir to mellow the strong acid taste.
- To boost flavor, add a tablespoon of oyster sauce during the last minute or two of cooking.
- For a spicy version, add chopped chili peppers or dried red pepper flakes.
How to serve
- It’s delicious as a pulutan with ice-cold beer or as a main meal with steamed rice.
- Store leftovers in airtight containers and keep in the refrigerator for up to three days.
- To reheat, use a wide pan to allow quick reheating and not overcook the squid. Heat over medium heat to an internal temperature of 165 F.