Inihaw Na Pusit With Scallion Recipe

Cooking Directions

• STEP 1.Clean the squid by removing the innards and ink sac. Rinse thoroughly and pat dry.
• STEP 2.In a bowl, combine soy sauce, calamansi juice, minced garlic, and ground black pepper. Mix well.
• STEP 3.Add the cleaned squid to the marinade and let it sit for at least 30 minutes to allow the flavors to penetrate.
• STEP 4.Preheat the grill to medium-high heat. Grill the squid for about 2-3 minutes per side or until cooked through and slightly charred.
• STEP 5.Remove the squid from the grill and garnish with chopped scallions. Serve hot with steamed rice and a dipping sauce of your choice.

Cooking Tips

• Make sure to clean the squid properly to remove any remaining innards and ink sac.
• Marinating the squid for at least 30 minutes will help tenderize the meat and infuse it with flavor.
• Grilling the squid over medium-high heat will give it a nice charred exterior while keeping the inside tender and juicy.
• Serve the Inihaw Na Pusit with steamed rice and a dipping sauce like vinegar with chili or soy sauce with calamansi for added flavor.

Storage and Serving

• Leftover grilled squid can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the squid in a pan over low heat to prevent it from becoming tough.
• Serve the Inihaw Na Pusit as a main course with steamed rice and a side of vegetables or as part of a seafood feast.