Inihaw na Pusit (Grilled Squid)

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 picky about what I eat, and almost any type or form of food is fair game, but if I were to pin my favorite, it would 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 as an appetizer with an ice-cold beer.

If planning a boodle fight, have inihaw na pusit on your menu list. It's a great addition to any BBQ feast alongside your favorite grilled meat, fish, and sides such as pickled mangoes and eggplant salted egg salad. YUM!

Grilled Squid 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 have leftovers, turn them into this delectable sisig na pusit!

More squid recipes

Crispy Fried Calamari

Adobong Pusit sa Gata

Ginataang Seafood

Pancit Malabon

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.78 from 9 votes

Inihaw na Pusit (Grilled Squid)

Grilled Jumbo Squid stuffed with tomatoes is delicious as an appetizer or main dish. Easy to make and sure to be a crowd favorite!

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Author: Lalaine Manalo

Course: Appetizer, Main Entree

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4 Servings

Ingredients

• 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

• ½ cup honey
• ½ cup brown sugar
• ½ 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

Instructions

• 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. Rinse 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.

Notes

• Drain the squid well and thoroughly pat dry to remove surface moisture so it will sear quickly and not overcook in the steam.
• Grill over high heat. The hotter the grill, the faster the squid will brown without losing tenderness.

Video

“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.”