These baby squids are absolutely delicious and super tender. The secret to a very soft squid is in cooking time. Make sure to cook it no more than 3 minutes and you’re in for this sumptuous recipe. Happy cooking and enjoy!
Baby Squid in Olive Oil
INGREDIENTS:
- 1/2 kilo Baby Squid
- 6 cloves garlic, minced
- Lemon juice or Calamansi juice from 4-5 fruits
- 1 tsp. chopped ginger
- Olive oil
- Bay leaf/laurel
- 2 tbsp Soy sauce
- Ground black pepper
- 1 tsp Paprika/Chili Powder
- Salt
- 2 tbsp toasted garlic, garnish
- 1-2 red chili peppers (siling labuyo)
INSTRUCTIONS:
- Clean the squid by removing the “plastic” portion and the ink sac. Just set aside the squid ink for your adobong pusit recipe.
- Wash the squid thoroughly and let it drain well. Dry it up if necessary, to prevent being watery when you cooked it.
- Over a low-heated pan, add the olive oil then saute the garlic and ginger.
- Add squid and laurel (bay leaf) then stir fry for about two minutes making sure it’s evenly cooked.
- Add more olive oil if necessary.
- Season with salt, soy sauce, black pepper, and paprika/chili powder.
- Add calamansi juice one teaspoon at a time, and adjust to your taste.
- Add more olive oil. Do not cook more than 3 minutes. Cooking squid for more than 3 minutes will make it hard as rubber. So make sure you time it to maximum 3 minutes cooking from the time you add your squid.
- Garnish with fried garlic and and red chili peppers.
- If baby squid is not available, you can use regular sized squid cut into rings. Just adjust the proportion of the ingredients.
Cooking Tips: You can also adapt this recipe when making the Adobong Pusit recipe by adding lots of olive at the final stage of the cooking.