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.
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.
