Every time I close my eyes and think of Inihaw na Pusit, I’m transported back to those perfect beach afternoons in Bagac, Bataan, where the gentle waves provide the soundtrack to our family’s weekend escape.
This wasn’t just any grilled squid recipe, this was the star of every beach trip, the dish that had everyone fighting over the last piece while colorful boats bobbed in the distance. I can still see Tatay manning the makeshift grill, the smell of charred pusit mixing with the salty ocean breeze, while we kids impatiently waited, toes buried in the warm sand, armed with banana leaves as plates and spiced suka ready for dipping.
This inihaw na pusit recipe brings that same magic to your kitchen: tender, perfectly grilled squid stuffed with a mouthwatering mix of tomatoes and onions, marinated in a sweet-tangy sauce that caramelizes beautifully over the flames.
Whether you’re craving those beach trip memories or looking to level up your ihawan game, this Filipino grilled stuffed squid recipe promises that same smoky, succulent bite that makes everyone gather around the grill. One bite of this charred, stuffed pusit, and you’ll understand why no Filipino beach trip is complete without it.
Why You’ll Love This Recipe
- Restaurant-Quality Results: Learn the secrets to achieving that perfect char while keeping the squid tender
- Complete Guide: Detailed steps and pro tips ensure success even for beginners
- Versatile Dish: Perfect for both casual family dinners and special occasions
- Authentic Taste: Traditional Filipino coastal flavors with a modern twist
- Make-Ahead Friendly: Prep components in advance for easier cooking
- Budget-Friendly: Impressive results with affordable ingredients
Inihaw na Pusit (Filipino Grilled Stuffed Squid)
Ingredients
For the Squid:
- 2 jumbo squid about 2 pounds total | Pusit
- 2 Roma tomatoes finely chopped | Kamatis
- 1 red onion finely chopped | Sibuyas
- Salt and pepper to taste | Asin at paminta
For the Marinade (Pinagbabaran):
- ½ cup honey | Pulot
- ½ cup brown sugar | Maskobado
- ½ cup vinegar | Suka
- 5-6 cloves garlic minced | Bawang
- 1 thumb-size ginger minced | Luya
- 2 teaspoons salt | Asin
- 3 Thai chili peppers minced | Siling pangsigang
Instructions
Preparation (Paghahanda)
Clean the Squid:
- Gently pull the head and tentacles from the body
- Remove the cuttlebone (plastic-like internal shell) | Balakbak
- Clean out the ink sac | Tintang pusit
- Remove the skin if desired
- Rinse thoroughly and pat dry
Make the Marinade:
- Combine honey, brown sugar, vinegar, minced garlic, ginger, salt, and chilies
- Stir until sugar dissolves completely
- Reserve half for basting
Prepare the Stuffing:
- Mix finely chopped tomatoes and onions
- Season with salt and pepper
- Set aside
Cooking Method (Paraan ng Pagluluto)
Marinate:
- Place cleaned squid in marinade
- Refrigerate for 1 hour
- Pat dry thoroughly before stuffing
Stuff and Grill:
- Fill squid cavities with tomato-onion mixture
- Secure with toothpicks
- Grill over high heat (180°C/350°F)
- Cook 4-5 minutes per side
- Baste regularly with reserved marinade
Perfect Inihaw na Pusit Signs:
- Squid: Opaque white, not rubbery
- Surface: Light char marks
- Stuffing: Hot but vegetables still crisp
- Texture: Tender, not chewy
- Aroma: Smoky with sweet marinade
- Color: Golden brown with slight charring
Tips from Lola’s Kitchen
- Choose fresh squid with clear eyes and a sweet ocean smell
- If using frozen squid, thaw completely in refrigerator overnight
- Soak squid in milk for 30 minutes before marinating for extra tenderness
- Don’t overcrowd the grill to ensure even cooking
- Watch for flare-ups from dripping marinade
Traditional Serving Suggestions
- Serve with:
- Steamed white rice
- Spiced vinegar (suka at sili)
- Green mango salad
- Ice-cold San Miguel beer
- Grilled vegetables
- Ensaladang talong (eggplant salad)
Troubleshooting Common Issues
- Tough, rubbery squid:
- Caused by overcooking
- Solution: Keep grilling time short and heat high
- Stuffing falling out:
- Secure openings better with toothpicks
- Don’t overstuff
- Burning marinade:
- Move squid to cooler part of grill
- Reduce sugar in marinade
Ingredient Alternatives
- Squid: Medium-sized squid tubes (adjust cooking time)
- Coconut vinegar: Rice vinegar or white wine vinegar
- Thai chilies: Jalapeños or red pepper flakes
- Brown sugar: Muscovado sugar or palm sugar
- Kalamansi: Lime or lemon juice
Storage & Reheating
- Storage:
- Refrigerate leftovers within 2 hours
- Keep in airtight container for up to 2 days
- Reheating:
- Grill: 1-2 minutes per side
- Broiler: 2-3 minutes per side
- Avoid microwave (makes squid tough)
Recipe Variations
- Spicy Version:
- Double the chilies
- Add gochugaru or cayenne
- Citrus-forward:
- Add orange zest
- Increase kalamansi/lime juice
- Herb-infused:
- Add lemongrass
- Include Thai basil
- Stuffing variations:
- Mushroom and garlic
- Spinach and cheese
- Glass noodles and vegetables
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Clean and marinate squid up to 4 hours ahead, but don’t stuff until ready to grill.How do I know when the squid is done?
The flesh should be opaque and slightly charred, but still tender when pierced.Can I use the grill pan instead?
Yes, use high heat and follow same cooking times. Ensure good ventilation.Why is my squid tough?
Either overcooked or not fresh. Use high heat and quick cooking times.Can I freeze marinated squid?
Not recommended as texture changes significantly when thawed.Nutrition
The Story Behind Inihaw na Pusit (Filipino Grilled Stuffed Squid)
In the coastal regions of the Philippines, where the gentle waves meet pristine beaches, Inihaw na Pusit (Filipino Grilled Stuffed Squid) emerged as a testament to the country’s rich maritime culinary heritage. This beloved dish, born from the ingenuity of Filipino fisherfolk, transformed fresh-caught squid into a grilled masterpiece that would eventually grace tables from humble seaside carinderias to upscale Manila restaurants.
Originally a practical way to prepare the day’s catch, local fishermen would stuff fresh squid with native aromatics like tomatoes, onions, and ginger – ingredients that grew abundantly in their backyard gardens. The addition of these simple vegetables wasn’t just for flavor; it was a clever technique to keep the squid moist during grilling, preventing the common problem of tough, rubbery texture that often challenges seafood cooks.
The marinade itself tells a story of Filipino fusion cuisine, combining indigenous ingredients with Chinese and Spanish influences. The balance of vinegar (a preservation technique dating back to pre-colonial times), sweetness from honey or sugar (influenced by Chinese traders), and the heat from local chilies creates that distinctly Filipino flavor profile that makes this dish unforgettable.
Today, Inihaw na Pusit has evolved beyond its humble beginnings. While beachside vendors still serve it traditionally – fresh off the grill with a simple spiced vinegar dipping sauce – modern Filipino chefs have elevated it with creative marinades and premium stuffing variations. Yet, the heart of the dish remains unchanged: fresh squid, charred to perfection, infused with smoky flavors that transport you straight to a Philippine beach sunset.
Whether enjoyed as pulutan (beer accompaniment) during evening gatherings or served as a special family meal, Inihaw na Pusit embodies the Filipino passion for transforming simple ingredients into extraordinary dishes. Its enduring popularity proves that sometimes the most memorable recipes are those that stay true to their coastal roots while embracing the warm, festive spirit of Filipino dining culture.
The next time you grill this stuffed squid at home, remember you’re not just cooking a dish – you’re participating in a centuries-old tradition that began on the sun-drenched shores of the Philippine archipelago, where the freshest catch meets the expertise of generations of Filipino cooks. Copy
Remember: Perfect inihaw na pusit isn’t just about the stuffing—it’s about achieving that delicate balance where the squid is tender and smoky, not rubbery, and the stuffing is cooked just enough to meld all the flavors together while keeping the natural sweetness of the seafood.