Inihaw na Pusit (Filipino Grilled Stuffed Squid)

Name: Inihaw na Pusit (Filipino Grilled Stuffed Squid)
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 2 squid; 2 Roma tomato; 1 red onion; salt; black pepper; ½ cup honey; ½ cup brown sugar; ½ cup vinegar; 5-6 cloves garlic; 1 thumb-size ginger; 2 teaspoons salt; 3 Thai Chili pepper

User Reviews

5

8 reviews

Excellent

Prep Time
1 hr 20 mins
Cook Time
10 mins
Total Time
1 hr 30 mins
Servings
4
Calories
111 kcal
Course
Side Dish, Main Course
Cuisine
Filipino

Inihaw na Pusit (Filipino Grilled Stuffed Squid)

Iris Warren

Report

This Filipino grilled squid (Inihaw na Pusit) transforms fresh jumbo squid through a bold sweet-tangy marinade of honey, vinegar, and aromatics. Each squid is scored, stuffed with fresh tomatoes and onions, then grilled until charred outside while keeping the flesh tender inside. A cornerstone of Filipino seafood cuisine, it bridges street food tradition with home cooking expertise – equally at home as pulutan (beer match) or a family meal centerpiece. The dish exemplifies the Filipino coastal cooking philosophy: simple preparation, fresh ingredients, and that perfect kiss of smoke from the grill."Inihaw" means grilled, while "pusit" means squid in Filipino.

Share:

I Made This!

1 person made this

Print

198 people printed this

Save this

3 people saved this

Ingredients

Servings

For the Squid:

2 squid about 2 pounds total | Pusit, jumbo
2 Roma tomato finely chopped | Kamatis
1 red onion finely chopped | Sibuyas
salt to taste
black pepper to taste

For the Marinade (Pinagbabaran):

½ cup honey aka Pulot
½ cup brown sugar aka Maskobado
½ cup vinegar aka Suka
5-6 cloves garlic minced | Bawang
1 thumb-size ginger minced | Luya
2 teaspoons salt aka Asin
3 Thai Chili pepper minced | Siling pangsigang

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Start by preparing the marinade (Pinagbabaran). In a mixing bowl, combine honey, brown sugar, vinegar, minced garlic, ginger, salt, and chili peppers. Mix well until the sugar completely dissolves. Divide the marinade into two portions – one for marinating and one for basting while grilling. Set aside.
Clean your squid (Paglilinis ng Pusit) by gently pulling the head and tentacles from the body. Remove the clear plastic-like backbone (balakbak) and discard the ink sac (tintang pusit). Rinse the squid thoroughly under cold running water and pat dry with paper towels. Using a sharp knife, score the outside of the squid in a diamond pattern (guhitan ng diamond pattern sa balat).
Prepare your stuffing (Paghahanda ng Palaman) by combining the finely diced tomatoes and chopped onions in a bowl. Season with salt and pepper to taste. Mix well and set aside.
Place the cleaned squid in a large dish and pour half of the prepared marinade over it. Make sure the squid is well-coated. Cover and refrigerate at 4°C/40°F for 1 hour. Do not marinate longer as this can make the squid tough.
While the squid is marinating, prepare your grill (Paghahanda ng Ihawan). Heat it to high temperature, around 200°C/400°F. Clean and oil your grill grates to prevent sticking.
After marinating, remove the squid from the refrigerator and discard the used marinade. Pat the squid dry with paper towels. This helps achieve better char marks when grilling.
Carefully stuff each squid cavity (Paglalagay ng Palaman) with the prepared tomato and onion mixture. Don't overstuff as the vegetables will expand during cooking. Secure the openings with toothpicks to keep the stuffing in place.
Place the stuffed squid on the preheated grill. Cook for 3-4 minutes on each side, or until the squid turns opaque white and shows light char marks (Pag-iihaw). While grilling, frequently baste with the reserved marinade using a brush (Pagbabrush ng Pinagbabaran). The internal temperature should reach 60°C/140°F.
Let the grilled squid rest for 2-3 minutes before serving. Remove the toothpicks. Slice the squid into rings if desired, or serve whole.
Serve immediately while hot with steamed rice (mainit na kanin) and spiced vinegar dipping sauce (sawsawan). You can make a simple dipping sauce by combining vinegar, minced garlic, chili peppers, and a pinch of salt.
To store leftovers (Pag-iimbak), place in an airtight container and refrigerate for up to 2 days. When reheating (Pag-iinit), use a grill or broiler for 1-2 minutes per side. Avoid using a microwave as it will make the squid tough and rubbery.

Notes

Choose fresh squid with clear eyes and a sweet ocean smell
If using frozen squid, thaw completely in refrigerator overnight
Soak squid in milk for 30 minutes before marinating for extra tenderness
Don't overcrowd the grill to ensure even cooking
Watch for flare-ups from dripping marinade

Nutrition Information

Show Details

Calories 111kcal (6%) Carbohydrates 28g (9%) Protein 0.3g (1%) Fat 0.02g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.01g (0%) Sodium 1171mg (49%) Potassium 55mg (1%) Fiber 0.1g (0%) Sugar 27g (54%) Vitamin A 0.4IU (0%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 111 kcal

% Daily Value*

Calories	111kcal	6%
Carbohydrates	28g	9%
Protein	0.3g	1%
Fat	0.02g	0%
Saturated Fat	0.01g	0%
Polyunsaturated Fat	0.01g	0%
Sodium	1171mg	49%
Potassium	55mg	1%
Fiber	0.1g	0%
Sugar	27g	54%
Vitamin A	0.4IU	0%
Vitamin C	1mg	1%
Calcium	32mg	3%
Iron	0.3mg	2%