Adobong Pusit: A Filipino Squid Adobo Recipe

Adobong Pusit, or Squid Adobo, is a flavorful and savory Filipino dish that showcases the versatility of adobo, a cooking process deeply rooted in Filipino culinary tradition. Adobo, at its core, involves braising meat or seafood in a sauce made from vinegar, soy sauce, garlic, and peppercorns. This results in a dish that is both tangy and rich, with a unique depth of flavor that is hard to resist. While chicken and pork adobo are the most well-known variations, Adobong Pusit offers a delightful seafood alternative that is equally satisfying. This recipe will guide you through creating a delectable Adobong Pusit that will surely become a favorite in your household.

## What Makes Adobong Pusit Special?

Adobong Pusit stands out due to its unique textures and flavors. The squid, when cooked properly, becomes tender and absorbs the adobo sauce beautifully. The ink from the squid adds a distinctive black color and a subtle briny flavor to the sauce, enhancing its overall complexity. The combination of the tangy vinegar, salty soy sauce, and pungent garlic creates a well-balanced sauce that complements the squid perfectly.

## Ingredients You’ll Need

Before you start cooking, gather all the necessary ingredients. This will make the process smoother and ensure you have everything you need at hand.

* **1 kilogram (2.2 lbs) Squid, cleaned** (Ask your fishmonger to clean the squid for you, removing the ink sacs carefully if you want to use them. If cleaning yourself, be sure to remove the quill or plastic-like bone inside the body.)
* **1/2 cup Soy Sauce** (Use a good quality soy sauce for the best flavor. Low-sodium soy sauce can be used to control the saltiness.)
* **1/4 cup Vinegar** (White vinegar or cane vinegar are traditionally used. Avoid using balsamic vinegar, as its sweetness will alter the flavor profile significantly.)
* **1 head Garlic, minced** (Garlic is a crucial ingredient in adobo. Use fresh garlic for the most intense flavor.)
* **1 tablespoon Whole Black Peppercorns** (Peppercorns add a spicy kick and aroma to the dish. You can lightly crush them for a more pronounced flavor.)
* **2 Bay Leaves** (Bay leaves contribute a subtle herbal note to the adobo sauce. Use dried bay leaves.)
* **1 Onion, chopped** (Onion adds sweetness and depth of flavor to the sauce. Yellow or white onions are suitable.)
* **2 tablespoons Cooking Oil** (Vegetable oil, canola oil, or coconut oil can be used for sautéing.)
* **1 cup Water** (Adjust the amount of water depending on your desired sauce consistency.)
* **Salt to taste** (Add salt sparingly, as soy sauce is already salty.)
* **(Optional) 1-2 pieces of Thai Chili, chopped** (For a spicy kick, add chopped Thai chili. Adjust the amount according to your preference.)
* **(Optional) Squid Ink** (If you were able to reserve the ink sacs during cleaning, you can add them to the dish for a richer, more intense flavor and darker color. Be careful not to rupture the sacs prematurely.)

## Step-by-Step Instructions

Follow these detailed instructions to create a delicious Adobong Pusit:

**Step 1: Prepare the Squid**

* If you bought whole squid, ensure they are thoroughly cleaned. Remove the head, tentacles, and innards. Carefully remove the clear, plastic-like quill (also known as the gladius) from the body. Rinse the squid thoroughly under cold water.
* Slice the squid bodies into rings or cut them into smaller, manageable pieces. Leave the tentacles whole.
* If using squid ink, carefully puncture the ink sacs and reserve the ink in a small bowl. Be careful not to spill the ink.

**Step 2: Sauté the Aromatics**

* In a pot or wok over medium heat, add the cooking oil.
* Once the oil is hot, add the chopped onion and sauté until softened and translucent, about 3-5 minutes.
* Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it will turn bitter.
* If using chili, add it along with the garlic and sauté for a few seconds.

**Step 3: Add the Squid and Seasonings**

* Add the sliced squid to the pot and cook until it changes color and starts to release its natural juices, about 2-3 minutes.
* Pour in the soy sauce and vinegar. Do not stir immediately. Allow the vinegar to simmer for a minute or two without stirring. This helps to mellow the acidity of the vinegar.
* Add the whole black peppercorns and bay leaves.
* Bring the mixture to a simmer.

**Step 4: Simmer and Thicken the Sauce**

* Add the water and stir gently to combine.
* If using squid ink, add it to the pot and stir well to distribute the color evenly.
* Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the squid is tender. Be careful not to overcook the squid, as it will become rubbery. Check the squid’s tenderness after 15 minutes and continue simmering if needed.
* Remove the lid and increase the heat to medium. Allow the sauce to reduce and thicken to your desired consistency. This will take about 5-10 minutes. Stir occasionally to prevent sticking.

**Step 5: Season and Serve**

* Taste the sauce and adjust the seasoning as needed. Add salt sparingly, if necessary, as the soy sauce is already quite salty. You can also add a pinch of sugar to balance the flavors, if desired.
* Remove from heat and discard the bay leaves.
* Serve the Adobong Pusit hot with steamed rice. Garnish with chopped green onions or cilantro, if desired.

## Tips for the Perfect Adobong Pusit

* **Don’t Overcook the Squid:** The key to tender squid is to avoid overcooking. Squid cooks very quickly, so keep a close eye on it. Overcooked squid becomes tough and rubbery.
* **Use Fresh Ingredients:** Fresh ingredients, especially garlic and squid, will significantly enhance the flavor of your dish.
* **Adjust the Acidity:** The ratio of vinegar to soy sauce is a matter of personal preference. If you prefer a tangier adobo, add a bit more vinegar. If you prefer a saltier adobo, add a bit more soy sauce.
* **Simmering is Key:** Allowing the adobo sauce to simmer slowly allows the flavors to meld together and deepen, creating a richer and more complex taste.
* **Control the Salt:** Soy sauce is naturally salty, so be careful when adding additional salt. Taste the sauce frequently and adjust accordingly.
* **Consider the Squid Ink:** Using squid ink adds a unique depth of flavor and color to the dish. However, it’s optional. If you don’t have it or prefer not to use it, the dish will still be delicious.
* **Spice it Up:** If you like spicy food, don’t hesitate to add chopped chili peppers or a pinch of red pepper flakes.
* **Serve Immediately:** Adobong Pusit is best served fresh and hot.

## Variations and Additions

* **Coconut Milk:** For a creamier and richer version, add about 1/2 cup of coconut milk to the sauce during the last few minutes of cooking. This will create a luscious and flavorful dish.
* **Potatoes:** Add diced potatoes to the pot along with the squid. The potatoes will absorb the adobo sauce and become incredibly flavorful.
* **Bell Peppers:** Add sliced bell peppers (any color) to the pot during the last few minutes of cooking. The bell peppers will add sweetness and color to the dish.
* **Sugar:** Some recipes call for a small amount of sugar to balance the acidity of the vinegar. You can add a teaspoon or two of brown sugar or white sugar, depending on your preference.

## Serving Suggestions

Adobong Pusit is typically served hot with steamed white rice. The rice soaks up the flavorful adobo sauce, making it a satisfying and complete meal. It can also be served with:

* **Garlic Fried Rice (Sinangag):** The garlicky flavor of the rice complements the savory adobo sauce.
* **Steamed Vegetables:** A side of steamed green beans, bok choy, or kangkong (water spinach) adds a healthy and refreshing element to the meal.
* **Atchara (Pickled Papaya):** The tangy and crunchy atchara provides a nice contrast to the rich and savory adobo.

## Storage Instructions

* **Refrigerate:** Leftover Adobong Pusit can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** To reheat, gently warm the Adobong Pusit in a pot over low heat or in the microwave. Be careful not to overcook the squid during reheating, as it can become rubbery. Adding a splash of water can help prevent it from drying out.

## Nutritional Information (Approximate)

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

* Calories: 350-400 per serving
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 10-15g

## Conclusion

Adobong Pusit is a delicious and easy-to-make Filipino dish that is perfect for a weeknight meal or a special occasion. The combination of tender squid, savory adobo sauce, and aromatic spices creates a truly unforgettable culinary experience. With this recipe, you can easily recreate this classic dish in your own kitchen and enjoy the authentic flavors of the Philippines. So, gather your ingredients, follow the steps, and savor the deliciousness of homemade Adobong Pusit! Enjoy!