Adobong Pusit: Squid Adobo with Ink
Dan
Filipino seafood | Squid adobo | Ink sauce
Adobong pusit is briny, tangy, and dramatic, with tender squid in a dark vinegar-garlic sauce enriched by its own ink.
Why make it: This version explains how to shop for cleaned squid and how to cook it quickly so the texture stays tender.
Fresh From the Kitchen
What Is Adobong Pusit?
Adobong pusit is a Filipino squid adobo cooked with vinegar, garlic, aromatics, and squid ink. The sauce is dark, savory, and excellent with rice.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For squid
Use cleaned fresh or frozen squid. If ink sacs are unavailable, a small squid ink packet helps color the sauce.
For timing
Squid is best cooked very quickly or very long; this recipe uses the quick path.
Adobong Pusit Recipe
This version explains how to shop for cleaned squid and how to cook it quickly so the texture stays tender.
Shopping List
- cleaned squid
- squid ink packets optional
- cane vinegar
- soy sauce
- garlic
- onion
- tomato optional
- bay leaf
- rice
Ingredients
Squid
- 1 1/2 pounds cleaned squid, bodies sliced and tentacles left whole
- 1 tablespoon squid ink, optional
- 1/4 cup cane vinegar
- 2 tablespoons soy sauce
Aromatics
- 1 tablespoon oil
- 6 garlic cloves, minced
- 1 small onion, sliced
- 1 tomato, chopped, optional
- 1 bay leaf
For Serving
- Steamed rice
- Calamansi or lemon wedges
Instructions
- Pat squid dry and season with vinegar, soy sauce, and ink if using.
- Cook garlic and onion in oil until fragrant.
- Add tomato and bay leaf and cook until softened.
- Add squid and marinade and bring to a lively simmer.
- Cook just until squid turns opaque and tender, usually a few minutes.
- Remove squid if needed and reduce sauce briefly.
- Return squid to coat and serve immediately with rice.
Tips For The Best Adobong Pusit
- Do not overcook: Squid can turn rubbery if it simmers too long.
- Use ink carefully: It stains, but it gives the sauce its signature look.
- Reduce without squid: This keeps the seafood tender while the sauce concentrates.
- Serve right away: Adobong pusit is best fresh from the pan.
How To Serve And Store
Serve hot with rice and a bright vegetable side. Refrigerate leftovers up to 2 days and reheat gently.
Common Questions
Can I make it without ink?
Yes, the sauce will be lighter but still flavorful.
Can I use frozen squid?
Yes. Thaw overnight and dry well.
Why is my squid tough?
It likely cooked too long. Keep the simmer brief.
Can I add chiles?
Yes, sliced chiles are excellent here.
Do you like adobong pusit dark with ink or lighter without it? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
