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 and flavorful perfection.
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
Soak the squid in vinegar for about half an hour 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, soak the cleaned squid in milk overnight in the refrigerator. 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.
Boil the marinade for about 7 to 10 minutes or until completely heated through before using it as a baste. Do not skip this step as this is to reduce the sauce and kill off any bacteria.
grilled jumbo squid on a serving plate
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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!
Course: Appetizer, Main Entree Cuisine: Filipino Keyword: grilled jumbo squid, inihaw na pusit Servings:
Servings Calories: 472kcal Author: Lalaine Manalo
▢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
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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.
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