Tender Squid in a Rich, Savory Sauce

Tender Squid Recipe in a Rich, Savory Sauce: The Foolproof Recipe for Soft, Never-Rubber Squid!

Have you ever been disappointed by tough, rubbery squid that’s a chore to chew? You’re not alone. Overcooking is the number one mistake that turns this delicious seafood into a chew-toy. But fear not! This tender squid recipe reveals the simple, foolproof secret to achieving incredibly tender, soft, and flavorful squid every single time.

We’re not just cooking squid; we’re transforming it into a spectacular Filipino-style ulam that’s bursting with flavor. A quick blanching technique locks in the tenderness, while a savory-sweet sauce made with soy sauce, oyster sauce, and a hint of ketchup coats each piece perfectly. With crisp bell peppers and a spicy kick from labuyo chilies, this dish is a true winner that’s sure to become a family favorite.

🌟 Why You’ll Love This Recipe:

• ✅ PERFECTLY TENDER, NEVER TOUGH: Learn the critical blanching trick that guarantees soft squid.
• ✅ QUICK & EASY: Ready in under 25 minutes, perfect for a busy weeknight.
• ✅ PANALO SA SARAP: A delicious balance of savory, sweet, and slightly spicy flavors.
• ✅ RESTAURANT-QUALITY AT HOME: Impress your family with a dish that tastes like it came from a specialty restaurant.

This Tender Squid in a Rich, Savory Sauce is the ultimate comfort food when served over a hot bed of steamed rice. Let’s cook! ❤️🦑 Watch the full video here for visual guidance. 😊

Chef’s Tips for the Best Tender Squid:

• The 60-Second Rule: The key to tenderness is speed! Blanching the squid for only 30-60 seconds is non-negotiable. It continues to cook slightly even after being drained.
• Fresh vs. Frozen: You can use either. If using frozen squid, ensure it’s fully thawed and patted dry before blanching for the best texture.
• Control the Heat: Feel free to adjust the number of labuyo chilies. You can also remove the seeds for less heat or omit them entirely for a mild dish.
• Don’t Skip the Ginger: The ginger adds a wonderful, aromatic depth that cuts through the richness of the sauce. It’s a classic Filipino pairing with seafood.
• Serve Immediately: This dish is best enjoyed right after cooking while the squid is at its most tender and the vegetables are still crisp.

Tag us on social media when you make this! We love seeing your creations. Enjoy your meal!

Love this tender squid recipe? Try our Salt & Pepper Shrimp Recipe and Ginataang Alimasag next!

Print Recipe

Tender Squid in a Rich, Savory Sauce

Author: Yummy Food Ph Cooking Method: Sauteing Cuisine: Asian, Filipino Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: High Protein Quick Meals S Seafood

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 3 Calories: 1108

Best Season: Suitable throughout the year

Description

Have you ever been disappointed by tough, rubbery squid that’s a chore to chew? You’re not alone. Overcooking is the number one mistake that turns this delicious seafood into a chew-toy. But fear not! This recipe reveals the simple, foolproof secret to achieving incredibly tender, soft, and flavorful squid every single time. We’re not just cooking squid; we’re transforming it into a spectacular Filipino-style ulam that’s bursting with flavor. A quick blanching technique locks in the tenderness, while a savory-sweet sauce made with soy sauce, oyster sauce, and a hint of ketchup coats each piece perfectly. With crisp bell peppers and a spicy kick from labuyo chilies, this dish is a true winner that’s sure to become a family favorite.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For Blanching the Squid

• ¹⁄₂ kg squid, cleaned and sliced into rings
• 4 cups water
• 1 tsp salt

For the Aromatics & Vegetables

• 3 tbsp cooking oil
• 2 thumbs-sized gingers, cut into thin strips
• 5 cloves garlic, minced
• 1 small white onion, cubed
• 1 green bell pepper, cubed
• 1 red bell pepper, cubed

For the Sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp ketchup
• sugar to taste
• ground black pepper to taste
• ¹⁄₂ cup water (or the blanching liquid)

For Thickening & Garnish

• ¹⁄₂ tbsp 1/2 cornstarch, diluted in 1 tbsp. water
• 1 stalk green onion leeks, sliced (sibuyas dahon)
• 3 red chilies, sliced (labuyo)

Instructions

Video ON

Blanch the Squid:

1. In a pot, bring 4 cups of water and 1 tsp of salt to a rolling boil.
2. Add the sliced squid and blanch for *just 30-60 seconds* until it turns opaque. Do not overcook, or it will become tough.
3. Immediately drain the squid and set it aside. You can reserve 1/2 cup of the blanching liquid to use in the sauce later.

Sauté Aromatics:

1. In a wide pan or wok, heat 3 tbsp of cooking oil over medium heat.
2. Sauté the ginger strips until fragrant.
3. Add the minced garlic and cubed onion. Sauté until the onion becomes soft and translucent.

Combine the Sauce:

1. Pour in the soy sauce, oyster sauce, and ketchup. Add the sugar and a generous pinch of black pepper. Stir everything together.
2. Add 1/2 cup of water (or the reserved blanching liquid) and bring the sauce to a gentle simmer.

Thicken the Sauce:

1. Give the cornstarch-water mixture or slurry a quick stir (as the starch settles at the bottom) and pour it into the simmering sauce.
2. Stir continuously until the sauce thickens to your desired consistency.

Final Combine and Garnish:

1. Add the blanched squid to the pan. Toss gently to coat it evenly with the sauce. Heat through for about 1 minute only.
2. Turn off the heat. Garnish with sliced green onion leeks and red chilies.

Serve:

1. Serve immediately while hot over a bed of steamed rice. Enjoy your meal!

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 1108kcal

% Daily Value *

Total Fat 23.1g36%

Saturated Fat 7.6g38%

Cholesterol 387mg129%

Sodium 4023mg168%

Potassium 2496mg72%

Total Carbohydrate 200.8g67%

Dietary Fiber 31.7g127%

Sugars 135.8g

Protein 41.1g83%

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Calcium 179 mg

Iron 9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tender squid recipe, how to cook squid tender, soft squid recipe, Filipino squid recipe, pusit recipe, ginisang pusit, seafood recipe easy,

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