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Inihaw na Pusit (Grilled Squid) 🦑

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Ingredients

Adjust Servings:

	3 large squids (cleaned, with head and innards removed)
	2 tablespoons soy sauce
	1 tablespoon calamansi juice (or lemon juice)
	1 small tomato (chopped)
	1 small onion (chopped)
	2 cloves garlic (minced)
	Salt and pepper to taste
	1 tablespoon cooking oil (optional, for basting)
	Bamboo skewers (optional)

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Inihaw na Pusit (Grilled Squid) 🦑

Name: Inihaw na Pusit (Grilled Squid) 🦑
Prep time: 20 min
Total time: 30 min
Yield: 3 Servings
Cuisine: Filipino
Ingredients: squids (cleaned, with head and innards removed): 3 large; soy sauce: 2 tablespoons; calamansi juice (or lemon juice): 1 tablespoon; tomato (chopped): 1 small; onion (chopped): 1 small; garlic (minced): 2 cloves; Salt and pepper to taste; cooking oil (optional, for basting): 1 tablespoon; Bamboo skewers (optional)

Delicious Filipino-style Grilled Stuffed Squid

Features:

Cuisine:

Filipino

Inihaw na Pusit is a popular Filipino grilled squid dish, stuffed with tomatoes, onions, and garlic, then marinated in a tangy soy-calamansi mix and grilled until tender and smoky. Perfect with rice and dipping sauce!

30 minutes
Serves 3
Medium

Ingredients

3 large squids (cleaned, with head and innards removed)
2 tablespoons soy sauce
1 tablespoon calamansi juice (or lemon juice)
1 small tomato (chopped)
1 small onion (chopped)
2 cloves garlic (minced)
Salt and pepper to taste
1 tablespoon cooking oil (optional, for basting)
Bamboo skewers (optional)

Directions

Inihaw na Pusit is a beloved Filipino dish that highlights the simple yet bold flavors of fresh squid grilled to perfection. This dish is popular across the Philippines, especially in coastal areas where seafood is abundant. The squid is carefully cleaned and then stuffed with a fragrant mixture of chopped tomatoes, onions, and garlic, which adds a fresh and savory dimension to the tender seafood.

Before grilling, the stuffed squid is marinated in a tangy blend of soy sauce and calamansi juice, a local citrus fruit that imparts a bright, slightly sour flavor unique to Filipino cuisine. The grilling process caramelizes the marinade and brings out a smoky aroma that perfectly complements the squid’s natural sweetness.

Inihaw na Pusit is often served as a main dish during family gatherings, fiestas, or casual cookouts, paired with steamed rice and a dipping sauce made from vinegar, soy sauce, and chili for an extra kick. The dish is loved not only for its delicious taste but also for its simplicity and versatility — it’s easy to prepare yet impressively flavorful, making it a staple in Filipino households and a must-try for anyone exploring authentic Filipino flavors.

Here’s an estimated nutrition overview for Inihaw na Pusit (per serving, based on 1 medium squid with stuffing and marinade):

Calories	150–180 kcal
Protein	25–28 g
Fat	2–4 g
Carbohydrates	4–6 g
Fiber	1–2 g
Sodium	500–700 mg
Cholesterol	200–250 mg

Disclaimer: This recipe and nutrition information are provided for general informational purposes only. Individual results may vary based on ingredients used and cooking methods. Always consult a healthcare professional for personalized dietary advice.

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Steps

1 Done	Prepare the Squid Wash the squid thoroughly. Remove the beak, ink sac, and transparent spine. Keep the head and tentacles intact if desired.
2 Done	Make the Stuffing In a bowl, combine chopped tomato, onion, garlic, salt, and pepper. Stuff the squid body with this mixture. Do not overfill. Use toothpicks to seal the opening or skewer with bamboo sticks.
3 Done	Marinate the Squid In a small bowl, mix soy sauce and calamansi juice. Brush or pour the mixture over the stuffed squid and let marinate for 15–30 minutes.
4 Done	Grill the Squid Preheat a grill or charcoal flame. Grill the squid for about 3–4 minutes per side, depending on size. Baste occasionally with marinade or a little oil to keep it moist. Avoid overcooking to prevent the squid from becoming rubbery.
5 Done	Serve Slice into rings and serve hot with dipping sauce (e.g., soy sauce + vinegar + chili). Best served with rice!
6 Done	Tips You can also add green chili or ginger to the stuffing for added flavor. For a smokier flavor, grill over charcoal.

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.