Inihaw na Pusit (Grilled Stuffed Squid)

Grilled squid or inihaw na pusit is a dish of marinated squid stuffed with onions and tomato mixture then grilled over live charcoal. Actually you can cooked this squid without putting any stuffing because the marinade is already flavorful. You can use medium size squid if you can’t find large squid which I think is easier to cook because grilling a large squid takes longer and sometimes the stuffing is not well cooked. And as for basting, using a little cooking oil or butter will prevent the squid from becoming too dry while grilling and will also taste better.

The History of Inihaw na Pusit: A Filipino Favorite

Grilled squid has a long history in Filipino cuisine, with roots that trace back to traditional cooking methods. Grilling seafood over live charcoal has been a common practice in the Philippines for centuries, dating back to the pre-colonial era. During this time, Filipinos used bamboo skewers to cook fish and other seafood over open flames, creating a unique and delicious flavor.

Over time, grilling techniques evolved, and the practice of stuffing squid with a flavorful mixture of onions and tomatoes became popular. This added an extra layer of flavor to the dish, making it a favorite among Filipino families and communities. Today, it is a staple at Filipino gatherings and celebrations, enjoyed for its rich flavor and tender texture.

The Savory Delight of Grilled Squid

Grilled squid, is a beloved dish in Filipino cuisine. It boasts a unique blend of flavors, with the squid’s natural sweetness complemented by the tangy marinade and the savory stuffing. Here’s how you can recreate this flavorful dish at home.

Choosing the Right Squid

When selecting squid for grilling, opt for medium-sized ones if large squid are unavailable. Grilling large squid can be challenging, as it requires longer cooking times and may result in unevenly cooked stuffing. Medium-sized squid are easier to handle and cook more evenly.

Preparing the Squid

Cleaning the squid is the first step. Remove the internal organs and ink sac by pulling the head. Check the body cavity for any remaining entrails and remove them. Also, remove the beak from the head and the transparent squid bone. Rinse the squid under running water to wash out any remaining entrails and ink.

Marinating the Squid

Marinate the squid in a mixture of soy sauce, sugar, 7-up, peppercorns, and kalamansi juice. Marinate for at least half a day in the refrigerator to allow the flavors to penetrate the squid fully. This step is crucial for infusing the squid with a rich, savory taste.

Preparing the Stuffing

The stuffing for the squid consists of chopped tomatoes, onions, ginger, patis (fish sauce), and granulated seasoning. Toss these ingredients together to create a flavorful mixture that will complement the squid’s taste.

Stuffing and Grilling

Drain the marinated squid and stuff it with the tomato-onion mixture. Secure the head in the squid body with a toothpick to prevent the stuffing from falling out during grilling. Grill the squid over live charcoal, basting it with a mixture of cooking oil and the marinade. Cook for approximately 6 minutes on each side, or until the squid is cooked through.

Serving Suggestions

Once the squid is cooked, slice it crosswise and serve with a dipping sauce made from soy sauce, red chili pepper, garlic, and calamansi juice. This sauce adds an extra layer of flavor to the dish and enhances the overall dining experience.

Enjoying the Dish

Inihaw na pusit is best enjoyed hot off the grill, with its tender texture and flavorful stuffing delighting your taste buds. Whether served as a main dish or as part of a larger meal, this grilled squid dish is sure to be a hit with family and friends alike.

Print Recipe

5 from 1 vote

How to Cook Grilled Squid (Inihaw na Pusit)

Inihaw na pusit is a Filipino dish of grilled stuffed squid, featuring tender squid filled with a savory mixture of onions and tomatoes, grilled over charcoal for a smoky flavor.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Seafood Recipes

Cuisine: Filipino

Keyword: grilled stuffed squid, inihaw na pusit

Servings: 3 servings

Calories: 417kcal

Author: Manny

Ingredients

• 1 kilo large squid
• 3 pcs medium size tomatoes chopped
• 2 pcs medium size onions chopped
• 1 inch ginger julienne
• 12 pcs calamansi extract the juice
• 1/4 cup soy sauce
• 2 Tbsp patis
• 1 Tbsp granulated seasoning e.g. Magic Sarap
• 3 Tbsp sugar
• peppercorns cracked
• 2 Tbsp cooking oil or melted butter
• salt and pepper
• 1/4 cup 7-up or sprite

Instructions

How to cook Grilled Stuffed Squid:

• Clean the squid by removing the internal organs and inc sac by pulling the head.
• Usually the entrails will come out by pulling the head but you should also inspect if there are still entrails inside the body of the squid.
• Remove also the beak on the head and the soft transparent squid bone.
• Wash out the remaining entrails and ink (just in case the ink sac spilled) in running water and drain.
• Marinate the squid in soy sauce, sugar, 7-up, peppercorns and kalamansi juice.
• Marinate at least half a day and place inside a refrigerator.
• Prepare the stuffing by tossing together the chopped tomatoes and onions, ginger, patis and granulated seasoning.
• Drain the marinated squid and stuff it with the tomato-onion mixture.
• Then insert the head in the squid body and secure with a toothpick.
• Grill the squid over live charcoal and baste it with the marinade with a mixture of 2 Tbsp cooking oil.
• Cook it at least 6 minutes on each side or until the squid is cooked but don't overcook.
• Squid have a tendency to become hard and rubbery. When done slice crosswise and serve with dipping sauce.
• For the dipping sauce, combine soy sauce, red chili pepper, garlic and calamansi juice.

Video

Notes

Cooking Tips:

1. Cleaning the Squid
When cleaning the squid, ensure to remove the internal organs, ink sac, beak, and transparent bone. Thoroughly rinse the squid under running water to remove any remaining entrails and ink. Proper cleaning ensures a clean and flavorful dish.

 2. Marinating for Flavor
Marinate the squid in a mixture of soy sauce, sugar, 7-up, peppercorns, and calamansi juice for at least half a day. This helps tenderize the squid and infuse it with a delicious blend of flavors. Longer marinating times can result in more flavorful squid.

 3. Grilling Techniques
When grilling the stuffed squid, use live charcoal for that authentic smoky flavor. Baste the squid with a mixture of cooking oil and the marinade to keep it moist and flavorful. Cook the squid for about 6 minutes on each side, or until it is cooked through but not overcooked.