Inihaw na Pusit (Grilled Squid) Recipe

Serves/Makes: 4 - 6 servings

Ingredients:

  • 2 pounds squids (pusit)
  •  For Marinade:
  • 1 teaspoon ground black pepper
  • 1/4 cup soy sauce
  • Juice of 1 lemon
  • 2 tablespoons cooking oil
  •  For Dipping Sauce:
  • 2 tablespoon soy sauce
  • 1 tablespoon calamansi or lemon juice
  • 1 piece hot chili pepper (siling labuyo), chopped
How to cook Inihaw na Pusit (Grilled Squid):
  • Clean the squid. Pull the head and remove the ink sac, the parrot-like beak in its mouth, and eye balls. On its body remove the back shell.
  • Cut squid into rings - about 1 inch thick.
  • Marinate squid with soy sauce, ground black pepper, and lemon juice for 1 hour.
  • Thread the squid rings and head onto skewers.
  • Grill the squids 3 to 4 minutes on each side. (Do not cook the squids longer or they will be dry and tough.)
  • Prepare the dipping sauce by mixing the soy sauce, calamasi juice and chili pepper.
  • Serve the Inihaw na Pusit (Grilled Squid) hot with dipping sauce.
Inihaw na Pusit (Grilled Squid) recipe
Inihaw na Pusit (Grilled Squid) recipe
Inihaw na Pusit (Grilled Squid) recipe
Inihaw na Pusit (Grilled Squid) recipe

Note(s):

The Inihaw na Pusit (Grilled Squid) recipe easy to cook and so good!

Comment(s):

Inihaw na Pusit (Grilled Squid) - so many ways to grill squid (or calamari) but this time I prefer to cut them in rings and thread with skewers. Sometimes it is more fun eating squids on stick. For the marinade, I use the Filipino commonly use mixture of soy sauce and calamansi juice with hot pepper.

This recipe for Inihaw na Pusit (Grilled Squid) serves/makes: 4 - 6 servings

The Inihaw na Pusit (Grilled Squid) recipe is adopted from The Philippine Cookbook.

Main Ingredient: Squid/Cuttlefish (more Squid/Cuttlefish recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: Filipino (more Filipino recipes)

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