If you are lucky enough to have pusit (squid) at hand, there is no better recipe than cooking it as adobo.
Adobong pusit is so sumptuous and best eaten with copious amount of boiled rice.
Just thinking about Adobong Pusit now makes me want to wake at the crack of dawn to go to Borough Market or Smithfield to buy seafood such as squid, crabs, lobsters and oysters. Well I shall keep this thought and probably will revisit this idea in the spring when the weather is not so atrocious here in London.
Anyway if you have the squid here is a lovely adobo recipe by http://www.filipinorecipesite.com/filipino-adobo-recipe/adobong-pusit.html
Ingredients :
- 1 lb. pusit (squid)
- 1/4 cup water
- 1/2 cup vinegar
- 1/2 tsp. whole peppercorns
- salt to taste
- 5 cloves garlic, crushed
- 2 tbsp. oil
- 1 small onion, sliced
- 2 tomatoes, sliced
- sugar, to taste
Cooking Procedures :
- Wash and clean pusit (squid) very well. Remove membranes, eyes and stomach. Keep the ink sac intact.
- In a saucepan, boil pusit (squid) in water, vinegar, peppercorns, salt and garlic.
- Cover and cook until tender. Drain and separate garlic. Reserve sauce.
- In a separate pan, sauté garlic in hot oil. Add onions and tomatoes, cook until wilted.
- Add pusit (squid) and let simmer for 5 minutes.
- Add reserved sauce and a little sugar to taste.
- Simmer until sauce is reduced.
- Remove from heat and serve.