It is cooked
along with the ink, so it resembles the spanish calamares en su tinta,
but with a tangier flavour, especially when fresh chillies are added.
Ingredients:
along with the ink, so it resembles the spanish calamares en su tinta,
but with a tangier flavour, especially when fresh chillies are added.
Ingredients:
- 3/4 kilo Small sized Pusit (Squid)
- 1 1/2 tsp. salt
- 1 small bay leaf
- 1/4 tsp. pepper
- 3-4 cloves garlic, minced
- 1/3 cup vinegar
- 1 tsp. sugar
- 1/4 cup water
- 3 tbsp. cooking oil
- 1 small onion, thinly sliced
- 2 pcs. Cayenne Chili sliced (optional)
| Cooking Instructions: |
- Pull out head, tentacles, innards and transparent ribs from the body of the squid.
- Cut off tentacles just above the eyes and discard innards and transparent ribs.
- Wash and drain bodies and tentacles.
- Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf.
- Marinate squids in this mixture for 1 hour. Drain. Save marinade
- Saute onions in hot oil.
- Add drained squids, saute until the juices evaporates (about 10-12 minutes).
- Strain marinade, add to sauted squids.
- Let simmer for about 15 minutes.
- Serve Hot with Rice.