Ingredients
- 2 Medium squids(around 400 grams), cleaned
- 1 Medium tomatodiced
- 1/2 Medium Oniondiced
- 1 Cloves Garlicminced
- 1 tablespoon Gingerminced
- 1 Lemongrass stalkwhite part only, thinly sliced
- 1 Green chili pepperseeded and minced (adjust based on spice preference)
- 1 tablespoon Soy sauce
- 1 tablespoon Vinegar
- 1/2 teaspoon Ground black pepper
- to taste Salt
- Skewers
Directions
Savor the Sea’s Bounty: Grill Up Smoky & Flavorful Inihaw na Pusit in less than 30 Minutes!
Embrace the taste of the Philippines with this easy Inihaw na Pusit recipe! Succulent squid, stuffed with a vibrant tomato and onion mixture, is grilled to smoky perfection for a delightful seafood experience. Follow our chef-curated steps and enjoy this classic dish with your favorite dipping sauces!
Steps
1 Done | In a bowl, combine the diced tomato, onion, garlic, ginger, lemongrass, chili pepper, soy sauce, vinegar, black pepper, and a pinch of salt. Mix well to create a flavorful stuffing. |
2 Done | Rinse the squids thoroughly under cold running water. Pull out the translucent quill (bone) and any internal organs. Pat the squids dry with paper towels. |
3 Done | Carefully spoon the stuffing mixture into the cavity of each squid, leaving some space at the top. Don't overstuff as it might burst during grilling. |
4 Done | Use toothpicks to secure the opening of each stuffed squid. Thread the squids lengthwise onto skewers or grill pins, ensuring they are evenly balanced. |
5 Done | Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. |
6 Done | Place the skewered squids on the preheated grill. Cook for 5-6 minutes per side, or until the squids turn opaque and slightly charred. Brush with remaining marinade occasionally for added flavor. |
7 Done | Once cooked through, remove the grilled stuffed squid (Inihaw na Pusit) from the grill and transfer to a serving plate. Carefully remove the toothpicks and serve immediately with your favorite dipping sauces like soy sauce with chopped chilies, vinegar with onions, or a creamy aioli. |
