Tired of the usual adobo and grilled stuffed squid? Try this easy to cook and delightfully good Baby Squid in Olive Oil recipe. It could be your next specialty in the making!
Here's a very simple recipe for Baby Squid in Olive Oil
- 1/2 kilo Baby Squid
- 5 cloves garlic, finely minced
- Calamansi juice from 4-5 fruits
- 1 tsp. chopped ginger
- Olive oil
- Bay leaf/laurel
- Soy sauce
- Ground black pepper
- 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. If you could "sun-dry" the squid for an hour, much better
- 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, tasting the flavor after and the adjust it more or less.
- When flavor is to your liking, add more olive oil and then cook for a minute or two.
- Garnish with fried garlic and greens.
If baby squid is not available, one 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. Nami gid!