SPOONFUL - Rellenong Pusit

The Philippine seas are really abundant with great tasting seafood. We are probably one of the best sources for fresh seafood in the world. 

A few weeks ago, my dad brought home fresh squids that he himself caught! It wasn't the first time that he brought home some but mostly we cooked it adobo style . We don't want it to stay in the freezer for a long time since it wouldn't be as flavorful when cooked.

 But my dad broguht home some really big ones that time and it looked perfect for grilling and stuffing. So that's what I did. Here is my recipe for Rellenong Pusit:

Ingredients:

Squid, 

Ground pork

Onions, minced

Garlic, minced

Bell pepper, diced

Coriander leaves

Oyster sauce

Salt

Pepper, black, ground

Procedure: 

Stuffing:

Render fat off the ground pork, set aside

Saute, onions and garlic in rendered fat

Add ground pork

Add diced bell pepper

Add oyster sauce

Add coriander leaves

Season with salt and pepper

Set aside

Clean squid.

Remove cartilage and ink sac.

Stuff with sauteed filling and seal with toothpick

Heat grill until very hot

Grill stuffed squid until grill marks appear and all sides are cooked

Serve with soysauce and calamansi dip

It's that easy! 

Tips:

Don't stuff the squid too full. The squid will shrink upon cooking and if it's too full, the filling might burst.

Make sure the grill is very hot. Too low heat will require to cook the squid longer, making it rubbery.

Make sure the filling is flavorful and tasty. Sure the fresh squid will give off natural flavors but you don't want the filling to be bland either.

Happy cooking!