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Main course · Filipino

Adobong Pusit (Squid Adobo in Its Own Ink)

30 min Serves 4 ~215 kcal/serving ~£9.80 (£2.45/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g cleaned squid rings
  • 3 tbsp gluten-free soy sauce (tamari)
  • 3 tbsp white wine vinegar
  • 5 garlic cloves
  • 1 bay leaves
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
215 kcal
Protein
25.1 g
Carbohydrate
6.4 g
of which sugars
0.3 g
Fat
8.9 g
of which saturates
1.1 g
Fibre
0.2 g
Salt
2.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Crush the garlic. Heat the vegetable oil in a pan and fry the garlic for 1 minute until fragrant.

  2. 2

    Add the tamari, white wine vinegar, bay leaf and 80ml water and bring to a simmer for 5 minutes.

  3. 3

    Add the squid rings and cook for 2-3 minutes only, until just opaque and cooked through - longer will toughen it.

  4. 4

    Simmer uncovered for a final 2 minutes to reduce the sauce slightly.

  5. 5

    Serve with steamed rice.

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