• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foxy Folksy logo

  • ALL Recipes
    • COOKING + BAKING TIPS
  • RECIPE by Category
    • By Course/Meal:
      • Appetizers
      • Bread
      • Breakfast Ideas
      • Dessert + Sweets
      • Salad Recipes
      • Soup Recipes
      • Drinks
    • By Main Ingredient:
      • Beef Recipes
      • Chicken + Poultry
      • Pork Recipes
      • Fish + Seafood Recipes
      • Pasta + Noodle Recipes
      • Vegetable Recipes
    • By Cuisine:
      • Asian Dishes
      • Meditteranean/ Mid. Eastern
  • Filipino Dishes
  • ABOUT
    • About the Recipes
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • ALL RECIPES
  • BY COURSE/MEAL:
    • Appetizers
    • Bread
    • Breakfast Ideas
    • Dessert + Sweets
    • Side Dishes
    • Soup Recipes
    • Sandwiches/Light Meals
    • Drinks
    • Sauces and Condiments
  • BY MAIN INGREDIENT:
    • Beef Recipes
    • Chicken + Poultry Recipes
    • Fish + Seafood Recipes
    • Pork Recipes
    • Pasta + Noodle Recipes
    • Rice and Grains Recipes
    • Fruits Recipes
    • Vegetable Recipes
  • BY CUISINE:
    • Asian Dishes
    • Mediterranean/Middle Eastern
    • Italian
  • FILIPINO RECIPES
  • ABOUT
    • About the Recipes
    • Contact
×
Home > Fish + Seafood Recipes

Adobong Pusit

BY :Bebs | Published: 04/17/ 2023 | Updated:05/28/ 2023 | Leave a Comment

RECIPE VIDEO PRINT
5 from 1 vote
Share Pin It Email

Here's another classic Filipino recipe that will rock your taste buds- Adobong Pusit! It is an adobo variation that uses squid and incorporates its ink into the savory adobo sauce. A definite must-try!

Adobong pusit in a serving platter.

When it comes to Filipino cuisine, Adobo is right there at the top, with the likes of Sinigang and Kare-Kare. Adobo is also unofficially considered by many as our national dish. Of course, with the ever-innovative thinking of Filipinos, Adobo is not only constrained to meats like pork, beef, and chicken but seafood as well.

  • What is Filipino Adobo?
  • Popular Filipino Adobo Dishes
  • About Adobong Pusit
  • Ingredients
  • Cooking Tips
  • Recipe Video
  • How to Prepare and Clean the Squids
  • Storing Abobong Pusit
  • Printable Recipe
  • Adobong Pusit Recipe
  • Frequently Asked Questions

What is Filipino Adobo?

Freshly cooked adobong pusit in a serving platter served with rice.

The Mexicans and the Spanish have their version of adobo. Whereas the Spanish version includes chili, garlic, marjoram, and oregano, the Mexican variety uses dried peppers, chilis, and spices that result in a dark red or burgundy sauce.

However, the Philippine version uses only vinegar as its main flavoring agent and tenderizer, with other ingredients common to the locale. Some regions add coconut milk or turmeric instead of the typical soy sauce. Bay leaves, peppercorn, garlic, and fish sauce are other common ingredients for cooking adobo. The most known Filipino Adobo is where pork or chicken (or a mix of both) are used. But we do have many other variants that you should try:

Popular Filipino Adobo Dishes

Authentic Filipino Pork Adobo in a platter with serving spoon on the side.
Spicy Adobong Tahong (Mussels)
Adong Manok sa Puti or White Adobo in a serving bowl made with vinegar, salt, and spices.
Adobong Atay ng Manok made with seared chicken livers in a savory-tangy sauce.
Chicken Adobo
Braised pork belly in sweet-savory soy-vinegar sauce.

About Adobong Pusit

Adobong Pusit is yet another Filipino Adobo that is well-loved. You may say that this is the seafood version as it uses squid (pusit) and is quite unique because squid ink is also used as the coloring agent instead of soy sauce and it enhances the flavor of the sea and imparts extra umami flavors.

My version of the squid adobo recipe is a bit different from others as it uses veggies like tomatoes and celery. In contrast to other adobong pusit, it is darker and has a different flavor profile because of the ink. But do not fret; it is equally quick and easy to make!

Ingredients

The ingredients for this recipe are easy to find in any local supermarket or even in your pantry. 

The main ingredients and spices used for making Adobong Pusit such as the squid, vinegar, tomatoes, garlic, onion, oil, ground pepper, fish sauce, water and celery.
  • The basic aromatics of Adobo are garlic, onion, and pepper. Others do not add onion to their Adobo but we grew up doing it and I love the added texture and sweetness of it.
  • Use neutral oil for sauteing like vegetable, canola, or sunflower oil.
  • I usually use regular white vinegar, though you can use cane vinegar or coconut vinegar too.
  • I use fish sauce for added umami flavors but you can also use sea salt or regular salt.
  • I prefer using small to medium squids as they cook quite quickly and are more tender. However, feel free to use bigger ones if that is what you have.
  • If you're not a fan of celery or can't find it, you can replace it with green bell peppers in a pinch. It has the same crunch and texture while adding its flavor.
  • I added a cornstarch slurry to make the sauce thicker and silkier without having to cook it too long which will result in the squid becoming rubbery.

Cooking Tips

Steps in cooking adobong pusit.
  • Freshness is key. When buying squid, make sure to choose the one that looks shiny and smooth. Its skin should also be slightly transparent, meaning they are still fresh.
  •  Make sure not to overcook your squid. An overcooked squid will have a rubbery texture and might be too chewy.
  •  DO NOT stir once the vinegar has been added. Just let it simmer and cook undisturbed. If you mix it prematurely, you will get that raw, acidic vinegar taste which is highly unappetizing. The rule of thumb is to follow your nose. Once the sharp smell of the vinegar is gone, you can continue cooking.
  •  If you're a fan of spicy food, then you can add chopped green chilis on top of your steaming Adobong Pusit for an extra kick.

Recipe Video

How to Prepare and Clean the Squids

Cleaning and preparing squid is perhaps the most challenging part of this recipe. Do not get me wrong; it is not that difficult once you get into the rhythm.

  1. Start by detaching the head with the innards from the body.
  2.  Remove the ink sacs carefully, place them in a small bowl, and set them aside. Be careful in handling the ink sacs. Take care not to press or squeeze on them, or they will burst.
  3.  Remove the beak and cartilage from the base of the tentacles, then discard. The cartilage is the plastic-like soft bone found in the body of the squid.
  4.  Cut the squid's body horizontally into 1-inch thick pieces for the bigger ones.
Abobong pusit in a plate served with steamed white rice.

Storing Abobong Pusit

The great thing about Adobo is that they are made to last a long time and taste even better after a day or two! But since this recipe contains tomatoes, you must ensure that you refrigerate it as soon as possible. It should last up to 5 to 7 days and reheats quite well.

Filipino squid adobo in a serving platter.

Printable Recipe

Adobong Pusit with tomatoes and celery on a plate.
Print Review

Adobong Pusit Recipe

5 from 1 vote
Here's another classic Filipino recipe that will rock your taste buds- Adobong Pusit! It is a variation that uses squid and incorporates its ink into the savory adobo sauce. A definite must-try!
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Course :Dinner, Lunch, Main Course
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 1.5 - 2 pounds squid
  • 5-6 tablespoon vinegar
  • 2 tablespoon oil
  • 1 medium onion
  • 3 cloves garlic
  • ¼ cup warm water
  • 1 cup tomatoes
  • 2 tablespoon fish sauce
  • ¼ teaspoon ground pepper
  • 2 stalks celery
  • 1 tablespoon cornstarch dissolved in ¼ water

Instructions
 

  • 1.5 - 2 pounds squid
    Clean the squids by detaching the head with the innards from the body. Remove the ink sac carefully and place them in a small bowl, then set aside. Remove the beak and cartilage from the tentacles, then discard.
  • Cut the squid’s body horizontally into 1-inch thick pieces. Place them on the pot together with the tentacles.
  • 5-6 tablespoon vinegar
    Pour vinegar in a pot and turn the heat on medium. Cover with lid and let it boil for 2 minutes. Remove from heat and set aside.
  • 2 tablespoon oil, 1 medium onion, 3 cloves garlic, 1 cup tomatoes
    Heat oil on a deep pan and sauté garlic and onion using medium heat until limp and fragrant. Add tomatoes and cook for 2 more minutes.
  • Add the boiled squid with vinegar. Then cover pan with lid and simmer for a minute.
  • 2 tablespoon fish sauce, ¼ teaspoon ground pepper, 2 stalks celery
    Add fish sauce, ground pepper, and celery. Stir and simmer for 3 more minutes.
  • ¼ cup warm water
    While waiting, get the small bowl with the ink sacs and crush them using a fork to extract the ink. Then add warm water. Pour the ink mixture into the pan and stir until well incorporated.
  • 1 tablespoon cornstarch
    Make a cornstarch slurry by dissolving cornstarch in ¼ cup of water. Then pour over the squid mixture on the pan. Let it simmer until it thickens a bit. Then remove from heat and serve!

Nutrition

Calories: 274kcalCarbohydrates: 13gProtein: 31gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 437mgSodium: 820mgPotassium: 684mgFiber: 1gSugar: 3gVitamin A: 482IUVitamin C: 18mgCalcium: 89mgIron: 2mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

Frequently Asked Questions

Why is my squid rubbery?

The chewy, almost rubber-like texture means that you overcooked the squid. To ensure that this doesn't happen, stay within the cooking time allotted in the recipe above. If followed correctly, your squid will be tender and perfect!

Can I use frozen squid rings for this recipe?

Yes, no problem. Though you will not have the ink sac, it should still be delicious.

How do I make my adobo sauce thicker without overcooking the squid?

Simple! I added a cornstarch slurry during the latter part of cooking to achieve a thicker sauce.

More Fish + Seafood Recipes

  • Sweet and Sour Fish with colorful bell pepper strips and pineapple chunks on a serving platter.
    Sweet and Sour Fish Fillet
  • Sliced Korean Fish on a serving plate.
    Eomuk - Korean Fish Cake
  • Freshly cooked Adobong Tahong in a pan with red chilies.
    Spicy Adobong Tahong
  • Sinigang sa Miso with tender fish meat and fresh veggies in a tangy-umami broth.
    Sinigang sa Miso

Latest Recipes

Sweet fried rice balls coated with caramelized sugar.

Carioca

Super crispy whole fried chicken on a serving plate served with dipping sauce and rice.

Crispy Fried Whole Chicken

Crispy chicken wings tossed in a mouthwatering garlic-parmesan coating.

Garlic Parmesan Wings

Variety of Spam Musubi with luncheon meat, cucumber, an egg roll on a serving plate.

Spam Musubi

Kung Pao Chicken in a serving bowl with steamed rice on the side,

Kung Pao Chicken

Yellow Cab's famous Charlie Chan Pasta recipe copycat!

Charlie Chan Pasta

An ube cake slice on a serving plate layered with cream cheese frosting.

Ube Cake

Homemade Avocado ICe Cream made with fresh avocados, whipping cream, and condensed milk.

Avocado Ice Cream

Reader Interactions

What do you think? Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe




Primary Sidebar

Author photo

Good food does not have to be expensive or difficult to make. With our recipes, you can make budget-friendly and restaurant-worthy dishes in no time!

Learn more→

  • Sweet fried rice balls coated with caramelized sugar.
    Carioca
  • Super crispy whole fried chicken on a serving plate served with dipping sauce and rice.
    Crispy Fried Whole Chicken
  • Crispy chicken wings tossed in a mouthwatering garlic-parmesan coating.
    Garlic Parmesan Wings
  • Variety of Spam Musubi with luncheon meat, cucumber, an egg roll on a serving plate.
    Spam Musubi

Subscribe

Ebook
Receive new posts directly delivered to your inbox As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription
  • Easy Garlic Mushroom and Baby Potatoes by Foxy Folky
    Pan Roasted Garlic Mushroom and Baby Potatoes

  • Hamondo Recipe
    Easy Pork Hamonado Recipe using Pork Belly

  • Phalaenopsis Orchid Care
    How to take care of orchids?

  • Chop Suey served in a plate.
    Easy Chop Suey Recipe

  • How to make Tapioca Pearls by Foxy Folksy
    How to make Black Tapioca Pearls for Bubble Tea (Milk Tea)

  • Baby Back Ribs in Oven | Foxy Folksy
    Fall-off-the-bone Baby Back Ribs in Oven

Footer

  • Spanish Bread showing the buttery sugar filling.
    Filipino Spanish Bread Recipe
  • Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles. | www.foxyfolksy.com
    Chicken Sotanghon Soup
  • Yummy Coffee Jelly
    Coffee Jelly
  • Pichi Pichi Recipe
  • Homemade Japanese Cheesecake | Foxy Folksy
    Japanese Cheesecake
  • Cheesy Cauliflower
    Cauliflower Mac and Cheese

Footer

↑ back to top

FEATURE ICONS

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2014 - 2021 Foxy Folksy All Rights Reserved

HOME | ABOUT | CONTACT | RECIPE INDEX

PRIVACY POLICY| DISCLOSURE|COPYRIGHT POLICY