Adobong Pusit: Squid Adobo in Its Own Ink
Adobong pusit is squid cooked in vinegar, garlic and its own ink, giving a black, tangy sauce. It is quick, and the squid stays tender if you do not overcook it.
About Adobong Pusit
Adobong pusit is squid cooked in vinegar, garlic and its own ink, giving a black, tangy and savory sauce. It is a classic Filipino seafood dish, and the key to tender squid is to cook it either very briefly or for a long time, never in between.
The ink gives the sauce its color and a deep, slightly briny flavor. Vinegar cuts the richness, and tomatoes add sweetness. When the squid is cooked just until opaque, it stays tender and juicy.
Ingredient notes
- Squid with ink sacs: the ink is the flavor and color.
- Cane vinegar: the sour base.
- Garlic, onion and tomato: the aromatics.
Tips for the best Adobong Pusit
- Do not overcook the squid. Cook briefly or simmer longer.
- Keep the ink sacs intact. Use them in the sauce.
- Boil the vinegar first. Let it cook off.
- Do not stir right after adding vinegar.
What to serve with Adobong Pusit
Serve with steamed rice.
Variations and substitutions
- Chicken adobo: see Chicken Adobo.
- With coconut milk: add gata.
- With shrimp: add shrimp.
Storing and reheating
Best fresh; refrigerate for 2 days.
Frequently asked questions
Why is my squid rubbery?
It was cooked too long but not long enough to tenderize.
Where do I get squid ink?
From the ink sacs of whole squid.
Can I skip the ink?
Yes, but the dish will not be black.
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