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Inihaw na Pusit

A smoky Filipino grilled squid stuffed with aromatics and cooked quickly over hot coals.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Seafood
Cuisine: Asian, Filipino
Keyword: bbq squid, filipino seafood, grilled squid, inihaw na pusit, stuffed squid

Ingredients

  • 3 medium squid cleaned
  • 1/2 cup leeks chopped
  • 1 red onion chopped
  • 3 medium tomatoes chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 2 to 3 calamansi juiced (or 1 lemon)
  • BBQ sticks or skewers

Instructions

  • Clean the squid thoroughly, removing the spine and inedible parts while keeping the body intact.
  • In a bowl, combine leeks, onion, tomatoes, soy sauce, sugar, garlic, ginger, and calamansi juice.
  • Stuff each squid about three-fourths full with the mixture.
  • Reattach tentacles and secure with a skewer.
  • Score the outside lightly.
  • Prepare a very hot grill or hot coals.
  • Grill the squid, basting with the remaining liquid as it cooks.
  • Turn as needed and cook until lightly charred and just done.
  • Remove from heat and let rest for 5 minutes.
  • Slice and serve warm.

Notes

Clean the squid well for a fresh flavor.
Do not overfill to prevent bursting.
Use high heat for quick cooking and proper char.
Baste lightly for flavor but avoid soaking.
Do not overcook; squid should stay tender.