- 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. It’s better if you can “sun-dry” the squid for an hour.
- 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, and adjust to your taste.
- Add more olive oil and then cook for a minute or two.
- Garnish with fried garlic and greens.
- If baby squid is not available, you 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.
Credits to: iloilofoodtrip.blogspot.com/2015/01/baby-squid-in-olive-oil.html?m=1