Dare to try something uniquely delicious? This Spicy Adobong Pusit (squid adobo) is a flavor bomb you won't forget! While its inky black sauce might look intimidating, one bite of this tender squid in spicy, garlicky adobo glaze will make you a believer.
๐ฆ Squid's Sweetness meets fiery chili heat in perfect harmony
โซ That Signature Ink - Don't be fooled by the dark sauce, it's packed with umami magic!
๐ถ๏ธ Customizable Spice - Make it mild or set your mouth on fire (your call!)
โฑ๏ธ Quick & Easy - Ready in just 20 minutes for a weeknight win
โ๏ธ Flash-cook the squid - 2 minutes max to keep it tender (not rubbery!)
โ๏ธ Embrace the ink - That's where the deep, oceanic flavor lives
โ๏ธ Sauce control - Reduce for thicker glaze or add water for more saucy rice topping
๐ With MOUNTAINS of hot rice - The inky sauce is liquid gold for flavoring rice
๐บ Paired with ice-cold beer - The perfect contrast to the spicy kick
๐ฅข As pulutan - A drinking snack that gets more delicious with every round
Warning: Your rice consumption will double with this dish! ๐
Ready to dive in? Follow our simple steps below and discover why this inky wonder is a Filipino seafood favorite!
Love adobo variations? Try our Adobong Manok at Baboy or Bicol Express next!
Tag us when you make it! ๐ธ
Check out this link for the instructional video : Spicy Adobong Pusit Recipe Video.
Adobong spicy posit or spicy squid adobo recipe is really a fantastic and delicious dish. Those who like spicy flavors will surely love this kind of dish. The adobo recipe is quite popular, using pork, chicken, and fish. You may also use vegetables, or a combination of vegetables and meat, as an adobo dish. Squid is also a good alternative to prepare the adobo recipe and delicious in any kind of cooking. Adobo squid may look unsightly because of its black ink, but really delicious when you eat it. It's simple to make and it's a really appetizing dish. It's quite tasty, so it's good to eat with lots of hot rice.
Try this recipe at home and let us know what you think at the comment section.
Clean the pusit (squid); remove the eyes, mouth, and innards. Keep the ink intact. Set it aside.
Collect all the spices needed; peel, chop, dice, and slice.
In a pan, heat cooking oil over medium heat. Saute the garlic until aromatic, then add the onion and saute until translucent. Add the diced tomato and saute it until soft.
Add the pusit (squid), then suate for a minute with the spices. Add 3 tablespoons of vinegar and 3 tablespoons of soy sauce. Bring the liquid to a soft boil.
Add 1 tablespoon of oyster sauce, a small amount of water, and dried bay leaves. Cover and simmer for 5 minutes.
After 5 minutes, check it and stir. Add salt, freshly ground black pepper, and sugar to taste. Stir.
Add the chopped red chili and the sliced long green chili. Stir, taste, and adjust it as necessary.
Turn off the heat and transfer the spicy adobong pusit (squid) to a serving dish. Garnish with spring onions, if desired.
Serve warm and enjoy!
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.