A popular Filipino appetizer, also known as Inihaw na Pusit that is grilled or cooked in a cast iron.
Prep Time 1hour15minutes
Cook Time 4minutes
Total Time 1hour19minutes
5huge squidcleaned with or without the head & tentacles
¼cupolive oil or vegetable oil
2lemonsqueeze the juice (this ingredient is optional)
4large tomatochopped into small cubes
1 ½large red onionoptional
2serrano peppersseeded & minced (if you don’t like spicy this is optional)
1teaspoonground black pepper
Spicy Vinegar Dip
6Thai chili pepperswhole or minced
salt and ground black pepper to taste
Clean the inside and outside of the squid. Remove the head and tentacles if desired and grill it separately.
Combine ginger, garlic, olive oil, salt and garlic powder and marinate squid for an hour or longer in the fridge. If you like it lemony, then add the lemon juice but this is an optional ingredient.
Prepare the stuffing. Combine the chopped tomatoes, minced ginger and garlic. Add chopped red onion if desired but optional. Season with salt, garlic powder and ground black pepper. Mix all the ingredients and set aside.
Divide the stuffing evenly among the squid. Note: Some people might prefer it not spicy so it is best to divide the stuffing in half with and without the minced serrano peppers.
Drain and reserve the squid marinate to use for basting.
Stuff the squid.
Secure the top of the squid with toothpick to prevent the stuffing from coming out.
Heat the grill and place squid cooking each side for about 3 – 5 minutes and basting it with the squid marinate.
Note: It is also flavorful if cooked in a lightly greased cast iron.
Make sure not to overcook squid. It should be tender and juicy instead of rubbery.