Ginisang Pusit (Squid in Tomatoes and Onions)

This ginisang pusit recipe is one of the dishes my mother shared with me from her own bag of kitchen tricks. The sauteing in tomatoes and onions, after simmering in vinegar, is an effective way to rid the squid of its natural “fishy” smell and taste.

Makes 8 Servings

2 lbs whole squid
2 tomatoes, chopped
1 onion, chopped
4 to 5 cloves garlic, minced
1/2 cup vinegar
1/2 cup water
salt and pepper
vegetable oil
salt and pepper to taste

Clean squid, removing the clear membrane inside.

In a medium sauce pot, combine vinegar, water, half of garlic and squid. Allow to simmer until squid changes color and “shrinks”, around 10 to 15 minutes. Remove from heat and drain, reserving juice.

Heat oil in a wide skillet. Saute onions and garlic until tender. Add in tomatoes. Continue to saute until tomatoes soften. Stir in squid. Saute for an additional 4 to 5 minutes.

Pour in reserved juice. Lower heat and cover. Simmer until juice is reduced. Season with salt and pepper to taste.

TIPS:
1) If preferred, the filmsy skin of the squid can be removed prior to cooking.

 

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