Inihaw na Pusit Recipe (Grilled Squid)
🌿 Health & Nutritional Benefits of Inihaw na Pusit
Including Inihaw na Pusit in your meal plan provides impressive nutritional value alongside its smoky flavor:High-Quality Lean Protein: Squid is an excellent source of complete lean protein, supplying essential amino acids required for muscle repair and metabolic health without high amounts of saturated fat.Rich in Essential Minerals (Selenium & Copper): Squid is packed with selenium (a powerful antioxidant that supports thyroid function) and copper, which aids in red blood cell production and iron absorption.Brain & Heart Support (Omega-3 Fatty Acids): Naturally provides heart-healthy EPA and DHA omega-3 fatty acids, which help lower inflammation and support cardiovascular wellness.Anti-Inflammatory Aromatics (Ginger, Onion, Tomato): The fresh tomato, onion, and ginger stuffing delivers lycopene, Vitamin C, and natural anti-inflammatory compounds that aid digestion and boost immune defense.Key Ingredients & Cooking Tips
Fresh Large Squid: Choose fresh squid with clear eyes, firm flesh, and a clean ocean scent. Medium-to-large squid (8 to 10 inches) are ideal for stuffing and grilling.Aromatic Stuffing: Finely diced tomatoes, red onions, and fresh ginger create an internal basting effect that keeps the seafood succulent.Savory Basting Glaze: A simple blend of soy sauce, banana ketchup or honey, calamansi (or lime) juice, and melted butter creates a caramelizing crust on the grill.Pro-Tip (Avoid Rubbery Texture): Squid cooks extremely fast! Grill over high heat for only 3 to 4 minutes per side. Overcooking causes the protein fibers to tighten, resulting in a tough texture.Ingredients
Method
Step-by-Step Instructions:
- Clean the squid thoroughly by removing the ink sac, hard beak, and clear cartilage quill inside the body. Rinse under cold water and pat dry with paper towels.
- In a medium bowl, combine the diced tomatoes, red onions, minced ginger, 1 tablespoon of soy sauce, 1 tablespoon of calamansi juice, and ground black pepper. Mix well.
- Stuff the tomato-onion mixture evenly inside the body cavity of each squid, leaving a small gap at the top. Insert the tentacles back into the opening and secure tightly with wooden toothpicks.
- In a small bowl, whisk together the remaining 2 tablespoons soy sauce, 1 tablespoon calamansi juice, banana ketchup (or honey), and melted butter to make the basting glaze.
- Preheat your outdoor grill or stovetop grill pan to high heat (around 400°F / 200°C) and lightly oil the grates.
- Place the stuffed squids on the hot grill. Cook for 3 to 4 minutes per side, basting generously with the glaze each time you turn them.
- Once the squid turns opaque, firm, and lightly charred on both sides, remove immediately from the heat. Slice into rings and serve hot with a side of toyomansi dipping sauce and warm rice!
Notes
📊 Complete Nutritional Profile
Here is the breakdown per serving of Inihaw na Pusit:- Calories: 190 kcal
- Total Fat: 4.5 g
- Saturated Fat: 1.8 g
- Sodium: 620 mg
- Total Carbohydrates: 9 g
- Dietary Fiber: 1 g
- Sugars: 5 g
- Protein: 27 g
- Potassium: 480 mg
- Vitamin C: 14 mg
- Iron: 1.2 mg
❓ Frequently Asked Questions (FAQs)
How do I prevent grilled squid from becoming tough and rubbery?
The secret to tender grilled squid is high heat and short cooking time. Grill for no more than 3 to 4 minutes per side over high heat. Additionally, stuffing the interior with fresh juicy tomatoes and onions keeps the meat hydrated from within.How long does leftover Inihaw na Pusit last in the fridge?
Leftover grilled squid can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet over medium heat for 1 to 2 minutes or microwave briefly for 30 seconds. Over-reheating will make the squid firm.What is the best dipping sauce for Inihaw na Pusit?
The classic pairing is Toyomansi—a mixture of soy sauce, freshly squeezed calamansi juice, and chopped red labuyo chilies. A side of spiced coconut vinegar (sawsawan) also balances the smoky sweetness of the dish.Can I cook this indoors without an outdoor grill?
Yes! You can use a stove-top cast-iron grill pan or stovetop griddle. Heat the pan over high heat until smoking hot before adding the squid to achieve the signature char lines and smoky flavor.🛠️ Key Kitchen Equipment List
- Outdoor Charcoal/Gas Grillor Stovetop Cast Iron Grill Pan: Creates the high, direct heat needed to char the squid quickly without drying it out.
- Grill Tongs: Keeps your hands safe while flipping the squids gently on the grates.
- Basting Brush (Silicone): Essential for coating the squid with the savory soy-ketchup glaze while grilling.
- Chef’s Knife& Cutting Board: For finely dicing the tomatoes, onions, and ginger, as well as slicing the finished grilled squid into clean rings.
- Wooden Toothpicks:Used to pin the head and tentacles back onto the body cavity so the aromatic stuffing doesn’t fall out onto the grill.
