Inihaw na Pusit (Grilled Squid)
Grilled Jumbo Squid stuffed with tomatoes is delicious as an appetizer or main dish. Easy to make and sure to be a crowd favorite!
Servings: 4 Servings
Calories: 472kcal
Ingredients
- 2 (about 2 pounds) jumbo squid
- 2 Roma tomatoes, finely chopped
- 1 onion, peeled and finely chopped
- salt and pepper to taste
For the Marinade
- ½ cup honey
- ½ cup brown sugar
- ½ cup vinegar
- 5 to 6 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 teaspoons salt
- 3 Thai chili peppers, minced
Instructions
- Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body.
- Remove black ink and discard. Rinse the squid and drain well.
- In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt, and chili peppers. Stir together until sugar and salt are dissolved.
- Gently add squid in a single layer. Cover and marinate in the refrigerator for about 1 hour. Drain squid very well and thoroughly pat dry. Reserve marinade.
- In a saucepan, boil the reserved marinade for about 7 to 10 minutes or until reduced.
- In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
- Divide tomato-onion mixture and stuff each of the squid.
- Grill squid over hot coals for about 4 to 5 minutes on each side, regularly basting with marinade.
Notes
- Drain the squid well and thoroughly pat dry to remove surface moisture so it will sear quickly and not overcook in the steam.
- Grill over high heat. The hotter the grill, the faster the squid will brown without losing tenderness.
Nutrition
Calories: 472kcal | Carbohydrates: 74g | Protein: 36g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 528mg | Sodium: 1276mg | Potassium: 745mg | Fiber: 1g | Sugar: 64g | Vitamin A: 360IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 2mg