This Filipino squid dish uses the adobo method (cooking meat in a soy sauce-and-vinegar mixture) and squid is simmered until the liquid becomes a savory-sour sauce. It's a well-loved dish for a reason: it's easy-to-make plus it has all the familiar sweet, sour, and savory adobo flavors we love. Bookmark this recipe and serve the dish on your next big family meal.
It's easy to overcook the squid: remember to let it simmer just until the squid is cooked through.
Unsure how to clean pusit properly? To prep properly, make sure to peel away the dark outer skin and remove the transparent plastic-like cartilage inside the body. Remove the ink sac and set it aside, if you're not using it. Make sure you give it a final rinse, too, and use it within two days.
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