Marinated in a sweet and tangy vinaigrette and stuffed with tomatoes and onions, this inihaw na squid is delicious hot off the grill. Perfect as an appetizer or main dish.
I am not really picky about what I eat and almost any type or form of food is fair game, but if I was to pin my favorite, it will definitely be fish or shellfish over meat and poultry. As much as I enjoy the occasional BBQ pork on a stick, I am happiest with seafood on the grill.
If you’re looking for a delicious appetizer or a satisfying dinner meal, you need not look further than grilled jumbo squid! Marinated in a sweet and tangy vinaigrette, stuffed with onions and tomatoes, and cooked over hot coals to juicy perfection, it’s sure to hit the spot!
It’s a simple dish that’s easy to prepare yet packs fantastic flavor. It’s delicious as a main dish with steamed rice, but it’s just as wonderful served as an appetizer with an ice-cold beer.
If you’re planning a boodle fight, make sure to have inihaw na pusit on your menu list. It’s a great addition to any BBQ feast alongside your favorite grilled meat and fish, and sides such as pickled mangoes and eggplant salted egg salad. YUM!
How to keep the squid tender
- Marinate the squid in vinegar for about 30 minutes to an hour before cooking to help tenderize and remove some of the chewiness. The acids in the vinegar help break down the protein fibers of the calamari.
- Alternatively, you can soak the cleaned squid in milk. The lactic acid in milk helps breaks the protein fibers of the calamari.
- Drain well and thoroughly pat dry to remove surface moisture so it will sear quickly and not overcook in the steam.
- Grill over VERY HIGH HEAT. The hotter the grill, the faster the squid will brown without losing tenderness.
Inihaw na Pusit Marinade
Marinate the squid in vinegar, honey, brown sugar, garlic, ginger, and chili peppers to infuse flavor and tenderize. To use as a baste, boil the mixture for about 7 to 10 minutes to reduce and kill off any bacteria.
Inihaw na pusit is best enjoyed fresh from the grill. If you do have leftovers, turn them into this delectable sisig na pusit!
More seafood recipes to try
- 2 (about 2 pounds) jumbo squid
- 2 Roma tomatoes, finely chopped
- 1 onion, peeled and finely chopped
- salt and pepper to taste
For the Marinade
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup vinegar
- 5 to 6 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 teaspoons salt
- 3 Thai chili peppers, minced
- Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body.
- Remove black ink and discard. Wash the squid and drain well.
- In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt, and chili peppers. Stir together until sugar and salt are dissolved.
- Gently add squid in a single layer. Cover and marinate in the refrigerator for about 1 hour. Drain squid very well and thoroughly pat dry. Reserve marinade.
- In a saucepan, boil the reserved marinade for about 7 to 10 minutes or until reduced.
- In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
- Divide tomato-onion mixture and stuff each of the squid.
- Grill squid over hot coals for about 4 to 5 minutes on each side, regularly basting with marinade.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”