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!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 (about 2 pounds) jumbo squid
- 2 Roma tomatoes, finely chopped
- 1 onion, peeled and finely chopped
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 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
- 1
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.
- 2
Remove black ink and discard. Rinse the squid and drain well.
- 3
In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt, and chili peppers. Stir together until sugar and salt are dissolved.
- 4
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.
- 5
In a saucepan, boil the reserved marinade for about 7 to 10 minutes or until reduced.
- 6
In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
- 7
Divide tomato-onion mixture and stuff each of the squid.
- 8
Grill squid over hot coals for about 4 to 5 minutes on each side, regularly basting with marinade.