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.
Table Of Contents
- How to keep the squid tender
- Inihaw na Pusit Marinade
- More seafood recipes to try
- Inihaw na Pusit (Grilled Squid)
- Did You Make This?
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!
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
- Marinate the squid in vinegar for about 30 minutes 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, you can soak the cleaned squid in milk. 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.
Inihaw na Pusit 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 do have leftovers, turn them into this delectable sisig na pusit!