This recipe is for a vinegar squid dish cooked in that oh-so Filipino ‘Adobo’ style. The particular recipe I’ve shown here is for the Kamampangan variation that uses tomatoes (I love the extra taste and texture it adds to the dish), though you can make a plainer version by simply using the onions.

Adobong Pusit

Ingredients

• (Kampangan Version of Calamari Stew)
• 1 kg. fresh squid
• 3 coves garlic, minced
• 2 tbs white vinegar
• 2 tsp cooking oil
• 1 small onion (small chopped)
• 2 medium sized Tomatoes (chopped)
• 1 tbs soy sauce
• salt and pepper to taste

Directions

Clean the squid by cutting off the head, removing the hard transparent cartilage and washing with clean water. Place the head, tentacles and main body of the squid in a bowl.

In a small pan, add together the garlic, vinegar, soy sauce and salt and pepper (to form an Adobo mix). Allow to boil then pour adobo mixture onto the squid in the bowl. Mix and set aside.

In a larger size pan over a medium heat, add in the oil, onion, and tomato. In the pan, mash the tomatoes and onions over a medium heat for approx 4-minutes.

When the mixture is boiling, add in the squid. Stir the mixture and continue cooking for a further 3-4 minutes.

Transfer the mixture to a serving platter and serve with white rice.

Serves 4

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