Moist and delicious Grilled Squid or in Filipino we call it “Inihaw na Pusit” or “Binusog na Pusit“. They smelled so good because of the butter. Yummy! (Updated Recipe April 2, 2021)
Grilled Stuffed Squid Recipe
- 1 kilo medium to large fresh squid
- 1 bottle or 1 cup Sprite (for extra sweetness)
- ¼ cup soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons minced garlic
- 2 tablespoon minced ginger
- Allspice seasoning (or use your favorite seasoning alternatively)
- 2 teaspoons cracked black pepper
- 4 tbsp. soy sauce
- 2 tbsp. ketchup
- 1 tbsp. Oyster Sauce
- Sesame Oil
- 1 tsp Lemon juice
- 2 tsp Honey
- black pepper
- 2 medium-sized onions, minced
- 2 medium-sized tomatoes, minced
- 2 tbsp. Garlic, minced
- 2 tbsp. lemon juice
- Allspice seasoning (or use your fave seasoning alternatively)
- Sesame Oil
- Wash the squids and remove the skin, head, innards and ink sac. Wash the body tube with water thoroughly.
- Transfer the squid in a bowl and add all the marinade ingredients. Let it marinade for 1 hour or more. Set aside.
- Prepare the filling mixture and stuff it to the squid cavity. Lock the tube using toothpicks.
- Pat the squid with paper towels to remove excess moisture on the skin.
- Before grilling, brush the squid with butter (to prevent it from sticking on the grill).
- Prepare the fire and brush the grill with oil.
- Start grilling the squid over blazingly hot coals and brush it with prepared baste/sauce when the skin starts to dry up. It should be intense direct heat. The hotter the grill, the faster it will cook the squid.
- *You can slightly slit the squid’s tummy (if it’s large) once it’s half cooked to avoid spilling its filling.
- It takes around 3 to 4 minutes to cook the squid. You will know it is cooked when there are grill marks. Don’t overcook or else the squid will come out chewy.
- Once the squid is cooked, brush it with butter to moisten the skin. Serve hot with dipping sauce.