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Quick easy filipino adobong pusit recipe: Easy Squid Adobo for Dinner
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Quick easy filipino adobong pusit recipe: Easy Squid Adobo for Dinner

A quick, beginner-friendly Filipino-style squid adobo with tender squid in a savory, tangy garlic, soy sauce, and vinegar sauce. The key is brief cooking so the squid stays tender instead of rubbery.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

Ingredients

  • 1 1/2 pounds cleaned squid cut into 1/2-inch rings with tentacles left whole if small (680 g)
  • 1 tablespoon neutral cooking oil 15 mL
  • 6 garlic cloves minced
  • 1/4 cup low-sodium soy sauce 60 mL
  • 1/3 cup cane vinegar or unseasoned rice vinegar 80 mL
  • 1/4 cup water 60 mL
  • 2 dried bay leaves
  • 1/2 teaspoon freshly ground black pepper 1 g
  • 1 teaspoon brown sugar optional (4 g)
  • 2 green onions thinly sliced, optional, for serving (about 1/4 cup / 15 g)
  • Cooked white rice for serving, optional

Instructions

  • Pat the cleaned squid very dry with paper towels. Cut the squid bodies into 1/2-inch rings and leave small tentacles whole; halve larger tentacles if desired.
  • Heat the oil in a wide skillet or sauté pan over medium heat. Add the garlic and cook for 20 to 30 seconds, just until fragrant; do not let it brown deeply.
  • Add the squid, soy sauce, vinegar, water, bay leaves, black pepper, and optional brown sugar. Bring the liquid to a gentle simmer. Once it simmers, cook for 2 minutes, stirring once or twice.
  • Use tongs or a slotted spoon to transfer the squid to a clean bowl. Leave the sauce in the skillet.
  • Increase the heat to medium-high and simmer the sauce for 5 to 7 minutes, or until it reduces slightly and tastes balanced. Remove and discard the bay leaves.
  • Return the squid and any juices in the bowl to the skillet. Toss for 30 to 60 seconds, only until the squid is heated through and coated. Serve right away over hot rice, topped with green onions if desired.