Adobong Pusit (Squid Adobo)

Adobong Pusit (Squid Adobo)

lola 26

"This gives a very well-defined squid flavor. Use fresh smaller size squid."


50 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes.
  2. Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.
  • profile image

Your rating



  1. 6 Ratings


Well done! A nice Filipino dish. We use a bay leaf as well and don't overcook or the squid will be chewy!

Excellent recipe! To create a sweeter flavor use teriyaki sauce in place of the soy sauce and a mango/peach salsa in place of the tomato and onions.

A very delicious filipino cuisine! More to come from myself...

This was fantastic! I have never cooked squid before, and have only eaten it fried or in Thai soup. I was convinced by the reviews to try it, and I am so glad I did. Absolutely wonderful, thank ...

This recipe worked the way it was supposed to, but to be honest neither one of us liked it at all. We like octopus and squid. So, apparently we didn't like the sauce.

we don't use water in adobong pusit because as the squid cooked there will be enough liquid coming out from the squid.