1/2 kilo Baby Squid
5 cloves garlic, crushed
Calamansi juice from 4-5 fruits
1 tsp. chopped ginger
2 tbsp Soy sauce
Ground black pepper
1 tsp Paprika/Chili Powder
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 drain. It’s better if you can “sun-dry” the squid for an hour.
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 even cooking. 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 and then cook for a minute or two.
Garnish with fried garlic and greens.
If baby squid is not available, you can use regular sized squid cut into rings. Just adjust the proportion of the ingredients.
You can also adapt this recipe when making the Adobong Pusit recipe by adding lot of olive at the final stage of the cooking.