Squid in black ink sauce is not uniquely Filipino. This is considered a classic in Spanish and Italian cuisine. They call it “calamares en su tinta”. Their preparation is not that different from ours, squid is sauteed in onions, garlic and tomato and white wine is added then reduced before squid ink is added.
I have previously posted a recipe of this dish here, but I was not thoroughly satisfied how it turned out since the squid ink didn’t turn as black as I wanted it too. The problem being the squid available here in our area are usuallly sold previously frozen. I found a solution that would yield a perfectly black adobong pusit. The secret, add cuttlesfish ink that are sold in bottles or sachets.
To make this adobong pusit, first clean your squid by removing it’s head and taking out it’s innards and cartiledge. Wash and rinse the the body thoroughly with water. If your squid is on the bigger side like what I had, slice it into rings. Then set aside.
Heat a medium sized pan, then add some olive oil around 2 tbsp. Then saute 1 medium chopped onion and 3 cloves finley minced garlic. Let this cook until fragrant and translucent. Then add your squid and stir fry a bit until coated with the aromatics. Add 1/4 tsp. ground black pepper, 1 tbsp. cuttlefish ink and 1/2 cup of water. Stir and let it boil for a few minutes. Then add 1/4 – 1/2 cup cane vinegar (to taste) cook uncovered for 2-3 minutes. Then cover and simmer until liquid is reduced and sauced has thickened a bit. Season to taste with fish sauce or kosher salt.