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grilled jumbo squid on a serving plate
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4.67 from 6 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 Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 472kcal


  • 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.



To use as a baste,  boil the marinade mixture for about 7 to 10 minutes to reduce and to kill off any bacteria.


Calories: 472kcal | Carbohydrates: 74g | Protein: 36g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 528mg | Sodium: 1276mg | Potassium: 745mg | Fiber: 1g | Sugar: 64g | Vitamin A: 360IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 2mg