Sauteed Calamari With Yellow Rice

While I enjoy fried, breaded calamari as an appetizer, I occasionally like to prepare this seafood treat as a main dish.  For adobo fans, “adobong pusit” using squid is a deserving alternative to pork or chicken. Squid adobo, with its distinctive “black ink” presents itself in a delightful visual contrast when poured over white steamed rice.  But I digress. This recipe uses fully cleaned squid and none of its ink juice. In a way, it combines the thrill of breaded calamari with the satisfaction of an adobong pusit rice plate, achieved through the use of bread crumbs sprinkled over sautéed squid sitting on a bed of yellow rice. It can be tweaked to make it a more spicy dish by altering the amount of pepper used.


1 lb fully cleaned medium squid (tentacles separated from tubes and tubes sliced into tiny rings)

2 tbsps garlic, peeled and crushed

2 tbsps green onions, chopped

2 tbsps tomatoes, chopped

2 tbsps white onions, chopped

2 tbsps fresh cilantro, chopped

1 medium-sized serrano pepper, seeded and chopped

3 tbsps soy sauce

1/3 cup bread crumbs

2 tbsps olive oil

2 tbsps white vinegar

Salt and pepper to taste

1 cup packaged yellow rice (or you can make yellow rice from scratch.)


Cook the rice according to the directions in the package or, if starting from scratch, according to these directions). Set aside.

In a large wok, heat olive oil in medium high  heat.  Add garlic and sauté until golden brown. Add  white onions and cook until tender. Add tomatoes, serrano pepper and cilantro and cook for 2 minutes. Add calamari, soy sauce and vinegar and cook to  the desired tenderness of the calamari, up to  three minutes max. Overcooking the calamari will make it “rubbery”. Add salt and pepper to taste.

Place the desired amount of the cooked yellow rice on a serving plate and top with the warm calamari.  Sprinkle bread crumbs over the rice and calamari, garnish with green onions,  and enjoy!


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