Go Cephalo with Squid Adobo

I love squid.  If you think you don’t like squid, I hope you’ll try it again.  I love cooking squid.  If you’re afraid to cook (or eat) squid, I hope you’ll do it anyway.

Because it is super easy.  And super delicious.  And (high cholesterol aside) super healthy.  Think low calorie; high protein; and copper, riboflavin (which can ease migraine headaches) and selenium (a powerful anti-inflammatory mineral that provides immune support and may reduce the risk of cancer) rich.

My favorite quick and easy squid preparation comes from the Philippines, a place where squid is abundant and home cooks rule.  It’s a style known as Adobong (or Adobo), which involves cooking your protein in a wonderfully tangy mix of vinegar and soy sauce, seasoned with peppercorn and bay leaves.  While it’s often used for preparing pork or chicken, I prefer to use Pusit (or squid).  Hence: Adobong Pusit, or Squid Adobo.

Boasting 30 minutes max from start to table, there’s no reason not to go-cephalo tonight!

Adobong Pusit (Squid Adobo)

Serves 2

  • About 1/2 lb. baby squid (buying pre-cleaned is easier, but if you want an adventure and something much cheaper, go for the whole baby squid — there’s a wonderful video on how to clean and break them down here)
  • 1 mid-size tomato
  • 1 small yellow or sweet onion
  • 2 cloves garlic
  • 1/2 cup white vinegar
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 bay leaf
  • 2 peppercorns
  • 1/2 tsp brown sugar
  • 1 dried hot pepper and/or 1/4 tsp red pepper flakes (optional)
  1. Prep your squid — IF PRE-CLEANED: rinse the squid well under cold water and cut the bodies into rings about 1/4-1/2 inch wide — IF WHOLE: watch the video, clean your squid, and cut your bodies into rings.
  2. Chop your tomato and onion into half-moons about 1/4 inch thick, and dice your garlic.
  3. Heat a dutch oven or wide pot at least a few inches deep and coat with non-stick spray.
  4. Add onion and saute until soft and brown (5-10 minutes).
  5. Add garlic and saute until fragrant (about 1 minute).
  6. Add tomato and saute until tomato is broken down (5-10 minutes).
  7. Add vinegar, soy sauce, water, sugar, peppercorns, bay leaf and pepper (if using).
  8. Let simmer for about 10 minutes until slightly thickened (as you like it).
  9. Incorporate squid and cook for 3-5 minutes ONLY until just cooked through (feel free to pick one up and poke it — it’s done when opaque and just firm).
  10. CLICK THE PHOTO TO SEE ADOBO IN ACTION:
  11. Serve on brown rice!

PS – I served my Adobo with a variation on Ginisang Ampalaya, or sauteed bitter melon, another quick and easy traditional Filipino dish made with onion, bitter melon and scrambled egg!  And just because my boyfriend accidentally bought them instead of normal chives I also added garlic chives (aka chinese chives or nira grass), which ended up serving as a delicious — and green — addition to the dish!  Recipe forthcoming.

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