Squid/Octopus Adobo
A very common Filipino dish. Typical ingredients that you will find in recipes using the more familiar chicken or pork, this recipe is done with squid or octopus.
Â
Traditionally served cooked with the ink sack still intact, I prefer it old school with the ink sack removed. I also like this dish a bit dryer with the sauce nearly reduced completely. Squid overcooks very easily so be careful to watch your cooking time.
1 lb. baby squid or baby octopus, cleaned* 3-4 cloves garlic, minced 1/3 c. cane vinegar 1/4 c. water 1 TB Aloha shoyu 1 tsp. sugar 1 tsp. salt 1/2 tsp. freshly ground black pepper 2 bay leaves 3 TB vegetable oil 1 medium onion, thinly sliced Garnish: chopped green onion
*If unable to find squid already cleaned… Remove head, ink sack and rib from body of squid. Optional to cut off tentacles. Rinse well. In a mixing bowl; combine garlic, vinegar, water, soy sauce, sugar, salt, pepper and bay leaves. Marinate squid/octopus 1 hour or overnight. In a skillet over medium high heat; saute onions in oil. Add squid/octopus with liquid. Continue to cook over medium high heat until no juices remain, about 10-15 minutes. Do not overcook. Garnish with green onion.
Serves 3-4.
