When you see big squids in the market, grilling or making calamari are what comes first in your mind. But there are other ways of cooking squid other than grilled and fried breaded calamari. One way is squid adobo or adobong pusit.
Adobo is a popular Filipino dish. The meat is marinated in soy sauce, vinegar, lots of garlic, pepper and bay leaf then cook over low flame until meat is tender. For the squid adobo, I love using lemon instead of vinegar to eliminate the fishy smell then I add onion, cilantro and scallions for a richer flavor. If you want to cook squid adobo, you may use my special recipe below.
1/2 kg squid (washed and cleansed)
1 1/2 tbsp sesame oil
1/3 cup soy sauce
1/3 cup lemon juice (or vinegar)
1 tsp cracked black pepper
2 tbsp chopped cilantro
2 tbsp scallions (sliced thinly)
6 cloves of garlic (minced)
1/3 cup water
On a pan, heat the sesame oil. Saute the onion then the garlic until golden brown. Add the squid then cook for 2 minutes. Add the soy sauce, lemon juice, pepper and water. Cover and simmer until the liquid reduce by half. Add cilantro then simmer again for a minute. Sprinkle the scallions on top of squid adobo just before you serve it.