I love seafood and squid is at the top of the list along with shrimp. One of the best Filipino squid dishes is adobo. It’s basically squid, stewed in vinegar and its own ink. This recipe is very easy and it’s one of my favorites and is best eaten with rice.
1 kg (2..2 lbs.) squid
1 garlic bulb, chopped
½ cup white vinegar
1 tbsp. whole pepper corns
2 tbsp. vegetable oil
1 piece siling Tagalog (finger chili), sliced
1. Clean squid by removing guts and cartilage. Remove and save ink sacs of each squid. If you don’t know how to do this, ask market vendor or grocery staff too do the cleaning and extracting of ink sacs for you. Slice squid into rings.
2. In a pot put in squid, vinegar, garlic, and pepper corns. Put over low heat and let simmer for about 45 minutes until squid meat is tender.
3. In a small bowl, mash and break ink sacs to extract ink. When squid is done, pour in ink and vegetable oil. Mix well. Let simmer for another 10 minutes to cook ink, then add sliced chili at the last minute.
4. Serve over steaming white rice and enjoy!