Squid Adobo with Olive Oil (Adobong Pusit)
Ingredients:
1/2 kilo fresh squid (pusit)
2 heads garlic, crushed
1/4 cup white vinegar
2 tbsp. lemon or lime juice or calamansi juce
1/2 cup water
2 tsp. salt
1 onion, chopped
2 tbsp. olive oil
1/2 cup chopped fresh tomatoes
1 long green chili (siling mahaba)
1/2 cup water
1/2 tsp. MSG
How to cook Squid Adobo with Olive Oil
- Clean squid, remove carefully and set aside ink sacs, pull out and discard spine or cuttle bone. Wash the cavity but do not removethe fat. Then slice squid crosswise into 1 inch rings.
- In a saucepan, combine 1 head garlic, vinegar, calamansi juice, water and salt. Bring to a slow simmer, then add squid and simmer for 15 miniutes. Set aside.
- Sauté onions and remaining garlic in oil until garlic is light brown, then add ink sacks, simmer for 5 minutes. Add tomatoes and simmer for 15 minutes.
- Add water and chili, and simmer for 5 minutes. Add squid, and simmer for another 5 minutes. Adjust seasoning. Serve hot with rice.
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