Squid in particular is one of my favorites, whether it’s in a pasta dish , fried , grilled or sautéed with a little lemon and butter. Mostly Filipino cooked squid in Adobo style a very tasty Filipino seafood dish braised in the mixture of soy sauce and vinegar. But for my recipe I used lemon juice instead of vinegar.
Adobong Pusit sa Butter
Some people removed the “ink” of the squid before cooking. They get intimated by the color of the sauce , which is darkened by the “ink” of the squid but its aroma and savor . As with all seafood, squid should be cooked fresh.
For this recipe, I highly recommend small to medium sized squids because they are more flavorful . You can also use the bigger squids if small are not available. Just slice them into bite sizes.
And don’t add water to your squid adobo.
Clean the squid. Remove the beak,suckers, transparent filament and innards .Wash thoroughly under running water.Heat the olive oil in a medium-sized saucepan. Sauté the garlic and onion until translucent and very fragrant. Add the squid and lightly stir fry just until the color turns pale. Add lemon juice and butter, and bring to a simmer. Add soy sauce, celery, fresh green chillies and red chili flakes. Season with salt and pepper. Cook until done. Serve hot with white rice and Enjoy!
Squid is very rich in vitamin B12, which prevents anemia and keeps you energetic and healthy.
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