Squid adobo is quite a popular dish in the Philippines. It is cooked in a similar manner as the regular pork or chicken adobo, simmered in soy sauce and vinegar, with a few extra steps. The secret in cooking squid, like many seafood, is to not overcook it so that it remains tender. This dish is best served with, and its juice poured over, steamed rice. Depending on one’s taste preference, adjustments can be made in the proportion of soy sauce and vinegar, or in the amount of sugar. If you want your squid adobo to have a little spice, you can add sliced green cayenne chili. All parts of the squid , including the tentacles, are edible, except for the gladius, the cellophane-like part found inside the tube. The squid “ink” is edible as well, and can actually complement the adobo sauce to give this dish a unique dark hue.
1 lb medium-sized squid, cleaned, and gladius removed
3 cloves garlic, peeled and crushed
1 large tomato, diced
1 medium onion, diced
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup water
1 tsp, brown sugar
1 small green chili (cayenne), thinly sliced
Salt and pepper to taste
1 tbsp, Olive oil
In a large work, bring soy sauce, vinegar and water to a boil. Add squid, bring to a quick boil, then simmer for 4-5 minutes. Turn heat off, and place the squid in a bowl and the liquid in a separate container. Set aside. Using the same wok, heat Olive oil in medium heat. Add the garlic, onions, chili and tomatoes and sauté for about a minute. Add back the squid and cook for about 30 seconds (overcooking the squid will affect its tenderness). Add back the liquid that was set aside and continue cooking for another 2-3 minutes. Add brown sugar, and salt and pepper to taste. Mix well. Turn heat off and cover wok. Let the adobo sit for 2 minutes before serving.