Reminiscing the island food I’ve had at Gigantes island. If you’ve not been there, you better plan that trip. It’s so worth it. Just a heads up, I am not sure these days, but when we visited the island last 2013, they have no signal. I’m sure it’s gotten better now.
Here’s a recipe from Panlasang Pinoy in case you might want to grill stuffed squids.
Grilled Stuffed Squid (inihaw na pusit)
Course Squid Cuisine Filipino Prep Time 15 minutes
Cook Time 15 minutes Total Time 30 minutes
(by Vanjo Merano)
- 2 large squid cleaned
- 2 medium ripe tomato sliced into small cubes
- 2 medium yellow onion sliced into small cubes
- 2 thumbs ginger minced
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 4 tablespoons annatto oil
- 1 bunch scallions
- 1 lime or 2 pieces calamansi
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes.
- Combine onion, tomato, ginger, salt, and ground black pepper in a bowl.
- Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off.
- Heat the grill and start to grill one side of the squid. Brush annatto oil on top of the squid. Continue to grill for 2 minutes.
- Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue to grill for another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it gets fully cooked. Do not overcook squid as the texture will be tough and rubberlike.
- Transfer to a serving plate. Serve with a dipping sauce composed of chopped onion, tomato, soy sauce, and vinegar.
- Share and enjoy!