I know, I know. I’ve been on a seafood kick lately, what with three shrimp recipes posted in succession. It’s just that I am a fish and seafood kind of gal, eating them more frequently than meat and poultry. I do enjoy the occasional BBQ pork on a stick but I am happiest with inihaw na pusit on the grill.
Inihaw na Pusit (Grilled Squid) Prep time:Cook time:Total time:Yield: 4 ServingsIngredients
- 2 jumbo squid (about 2 pounds)
- 2 medium Roma tomatoes, finely chopped
- 1 small onion, peeled and finely chopped
- salt and pepper to tasteFor the Marinade
- ½ cup honey
- ½ cup brown sugar
- ½ cup vinegar
- 5 to 6 cloves garlic, peeled and minced
- 1 thumb size ginger, minced
- 2 teaspoons salt
- 2 to 3 thai chili peppers, mincedInstructions
- Hold the tail tube portion of the squid and with fingers, grasp the cuttle bone (the thin, clear cartillage inside the tube) and pull from the squid's body. Remove black ink, wash and drain well.
- In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
- In a bowl, place prepared squid and add marinade. Cover and marinate in the refrigerator for about 1 hour. Drain squid, reserving liquid. Divide tomato-onion mixture and stuff each of the squid. Grill squid over hot coals for about 4 to 5 minutes on each side.
- In a sauce pan, heat remaining marinade for about 5 minutes and serve as sauce.For the Marinade
- In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt and chili peppers. Stir together until sugar and salt are dissolved.3.2.2925