2 Easy Squid Recipes

This weekend was Hubs' birthday and we had an impromptu party Saturday night. Most of the food we served was either pork or beef. I ate too much, I felt like I developed an instant coronary blockage.

I want to stay away from meat for at least a few days. When I went outside, I saw our neighbor selling fresh Tilapia and Squid. The tentacles seemed to be calling me so I bought 1 kilo which is about 7 pcs of medium sized squid. It's too much for 3 people to eat in one meal so I decided to split them into two meals. Here's my 2 easy Squid Recipes: Ginisang Pusit and Malunggay Calamares. I served the ginisa for lunch and the calamares for dinner.


Ginisang Pusit and Calamares




Ginisang Pusit (Sauteed Squid)

It's easy to clean fresh squid but it can take some time. It's better to prepare once for the two recipes. Use half for the ginisa and the other half for the calamares. The latter needs to marinate so the timing is just right. I like adding lots of tomatoes when I saute. They add a layer of natural sourness to the meal. Hubs calls this Adobo, but I cooked this without vinegar so I don't think it is. No matter what we call this, it was a hit and begs for a repeat soon.

Ingredients:

3-4 pcs medium (about 6 inches) Squid
1 onion
5 cloves garlic
3 small tomatoes
1-2 green chili
1/2 tsp sugar
2 tbsp soy sauce
oil for sauteing
pepper
chili flakes (optional)
1 tsp lemon or calamansi juice

Procedure:

1. Prepare the squid. Make sure to clean it thoroughly. Click here for the guide I used. Remove the beak and the cartilage. It's optional to remove the skin. Cut the body into rings. If you like the head (tentacles), you can definitely include them. 

2. Heat oil and sautee onion, garlic until translucent. Add tomatoes. Cook until the tomatoes are wilted and saucy.

3. Add squid. Stir fry for a few minutes. Be careful not to overcook squid since it will become tough and rubbery. As soon as it turns opaque (about 2-3 minutes), add chili, sugar, soy sauce and pepper. Mix thoroughly and simmer for 1-2 minutes.

4. Add lemon or calamansi juice. Cover and turn off the heat. The remaining heat will cook the acid and it will help minimize the fishy taste of the squid.

Yield: 4 servings


Malunggay Calamares

As I mentioned above, squid is very easy to overcook. The last thing I want is rubbery calamares. I remember eating calamares from Top Grill and thought I was eating onion rings. That was how soft they are. I found out that the secret is marinating the meat in milk. To make my recipe healthier, I added malunggay to the batter. It's nutritious, tastes great, and makes the white breading less boring.

Ingredients:

3 pcs medium (about 6 inches) Squid
1 cup milk (fresh or evaporated will do)
pepper
1/2 cup flour
1 tsp salt
2 tsp garlic powder
2 tbsp minced malunggay leaves
oil for frying

Procedure:

1. Clean squid and remove skin. Cut into rings.

2. Put in a container with cover. Add milk enough to cover all the meat. Add pepper. Cover and put in the refrigerator. Marinate overnight or for at least 3 hours.

3. When ready to cook, combine flour, salt, garlic powder, and malunggay.

4. Heat oil for deep frying.

5. Drain the squid thoroughly. Put in a zip lock bag and add the flour mixture. Shake and make sure each ring is covered completely with the breading.

6. Deep fry the dredged rings small batches at a time so as not to crowd the pot. Cook for 2 minutes or until the calamari are golden brown.

7. Transfer to a strainer to let excess oil drip. 

8. Serve on a plate with kitchen towel to absorb more oil. Best eaten when hot. For dipping, prepare vinegar with cubed cucumber and chili.

Yield: 4 servings



17 comments:

  1. Ooh yum! I'm always looking for simple seafood recipes to make at home. Hope to try both of these soon.

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  2. I'm a terrible cook but I still cook hehe. Ginising pusit is one my favourite but I always put vinegar and I don't know why pero yung sauce ko is clear every time I wash yung pusit lagi nalang nauubos yung ink haha. And super maasim parati di ko ma tantya yung suka, anyway will try it your way and hopefully I can cook it well. good luck to me. ;)

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  3. I love any kinds of Calamari. Once I come back to Manila, I'll try that Malunggay Calamares.

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  4. Those are two of my favorite way to eat squids - yummy!

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  5. I'm cooking the squid this way, for variety. Nice of you sharing this recipes. But, sometimes when the squid's fresh, I made it for kinilaw.

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  6. squid has been my favorite food but I preferred it being grilled than came up with sauces of soup-like recipes.

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  7. i love cooking, and any recipe that i can cook for the family, i am willing to try! looks yummy! :-)

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  8. i'm not a big fan of squid but maybe I'll try this one when someone would request

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  9. It's always great to eat squid. I love calamares and also ginisang pusit.

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  10. your calamares looks yummy! i might try that this week, i'm sched to do the groceries tomorrow.

    Anyway, would you happen to know how to cook adobong pusit too? would love to learn how....

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    Replies
    1. Hi May. My hubs call the ginisang pusit as adobo. But for real adobo (in my opinion), just take the tomatoes out and add vinegar to taste. The key really is not to overcook.

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  11. I've never cooked squid before. My family is a big fan of calamares so I'd like to try that one first. I love that you put malunggay. Such a healthy meal.

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  12. I am a huge fan of a squid dishes. It is so tempting.

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  13. I love squid! The addition of Malunggay in the Calamares is a great idea. IT makes it healthier.

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  14. yummy!! i love grilled squids much but this one is just too good as well something worth to try this weekend.

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  15. Uy! The malunggay calamares sounds appealing to me! :)

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  16. Malunggay calamares sounds really good to me. We love calamares plus malunggay, that would be nutritious.

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