I never thought our family’s favorite caldereta could get any better until I tried making it with squid! As a busy mom who loves to cook Filipino food, I’m always looking for easier ways to make our classic dishes. This Squid Caldereta changed everything – it cooks faster than beef, costs less, but still has that rich, creamy sauce that makes caldereta so special.
The first time I made this, my kids couldn’t believe how tender the squid was, and my husband kept going back for seconds. Even my mother-in-law, who’s super traditional with her cooking, asked for the recipe!
If you’ve been cooking the usual beef caldereta and want to try something new, or if you’re looking for a special dish for Friday nights or the Lenten season, this recipe is perfect. It’s just as creamy and flavorful as the traditional version, but lighter and quicker to make. Trust me, once you see how easy it is to cook this Squid Caldereta, you’ll want to make it again and again.
Cultural Notes
Kaldereta traditionally uses goat or beef, but this seafood version is popular in coastal regions of the Philippines. It’s often served during special occasions and family gatherings, especially during the Holy Week when meat is avoided.
Why You’ll Love This Recipe
- Ready in under 1 hour
- One-pot meal for easy cleanup
- Budget-friendly seafood option
- Rich and creamy sauce
- Perfect balance of flavors
- Great for both everyday meals and special occasions
- Healthier alternative to meat-based kaldereta
Filipino Squid Caldereta (Kalderetang Pusit)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution
- Sharp knife (kutsilyo) For cleaning squid and chopping vegetables
- Cutting board (Sangkalan) For preparation
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon (sandok) For stirring without scratching the pot
- Bowl for marinating To hold squid mixture
- Strainer [Salaan] For draining squid
- Kitchen Timer To ensure perfect cooking time
Ingredients
For the Squid:
- ½ kilo Squid Pusit, medium sized, cleaned and cut into rings
- ⅓ cup vinegar suka
- 2 teaspoons salt asin
- ½ teaspoon black peppercorns paminta, lightly cracked
- ½ tablespoon minced garlic bawang
For the Sauce:
- 500 g Tomato Sauce
- 1 can 400g Green Peas gisantes
- 1 medium onion sibuyas, chopped
- 2-3 tablespoons Canola oil mantika
- 1 can 85g Liver Spread
- 2 medium Bell Peppers bell pepper, seeded and sliced
- 2 pieces long Green or Red chili sili
- ⅓ cup bottled olives drained
- 250 g Potatoes patatas, cubed
- ½ cup grated cheddar cheese keso
- Hot Chili Sauce to taste
Instructions
- Start by cleaning the squid thoroughly under running water. Remove the ink sac, beak, and internal parts, then cut into uniform 1-inch rings. Pat them dry with paper towels.
- Mix vinegar, salt, garlic, and cracked peppercorns in a bowl. Add the squid rings to this mixture and let them marinate for exactly 15 minutes – no longer, or the vinegar will start cooking the squid.
- While the squid marinates, heat oil in a large pot over medium-high heat (350°F/175°C). Fry the potato cubes until golden brown, about 5-7 minutes. Remove them and set aside.
- Using the same pot, lower the heat to medium and sauté the chopped onions until they become soft and clear, about 4-5 minutes. Add the garlic and peppercorns from the squid marinade and cook for another minute until fragrant.
- Add the marinated squid to the pot and stir for just one minute. Pour in the remaining marinade and cook for another minute, stirring gently.
- Pour in the tomato sauce and add the sliced bell peppers. Let it come to a boil, then lower the heat to medium-low (300°F/150°C). Add the fresh chilies and let everything simmer for 5 minutes.
- Stir in the liver spread until it completely dissolves into the sauce. Add back the fried potatoes and the green peas. Let everything simmer until the potatoes are heated through.
- Add the grated cheese and stir until it melts completely into the sauce. Taste and adjust the seasoning with salt and hot chili sauce if you want it spicier.
- Serve hot with freshly cooked rice. The entire cooking process should take about 45 minutes, and this recipe serves 4-6 people.
Tips from Lola’s Kitchen
- Don’t overcook the squid – it becomes tough and rubbery when cooked too long
- Use fresh, not frozen squid for best results
- Score the squid in a crosshatch pattern to help it absorb the marinade better
- Add liver spread gradually while stirring to prevent lumps
- Keep stirring gentle to prevent breaking up the squid rings
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin) or garlic rice (sinangag)
- Garnish with additional olives and sliced chilies
- Pair with calamansi or lemon wedges on the side
- Best enjoyed with family-style kamayan dining
Troubleshooting
- Tough Squid:
- Solution: Reduce cooking time or heat
- Prevention: Watch cooking time carefully
- Watery Sauce:
- Solution: Simmer uncovered to reduce
- Prevention: Use thick tomato sauce
- Too Spicy:
- Solution: Add more cheese or potato
- Prevention: Add chilies gradually
Ingredient Alternatives
- Squid → Fresh cuttlefish
- Liver spread → Mashed liver pâté
- Bell peppers → Roasted red capsicum
- Cheddar cheese → Processed cheese
- Green peas → Young corn or carrots
- Canola oil → Vegetable oil or coconut oil
Storage & Reheating
- Refrigerate in airtight container for up to 3 days
- Freeze for up to 1 month
- Reheat gently on stovetop with a splash of water
- Microwave on 50% power in 30-second intervals
Variations
- Spicy Version
- Add bird’s eye chilies (siling labuyo)
- Include chili flakes in marinade
- Creamy Version
- Add ½ cup heavy cream
- Increase cheese to 1 cup
- Mixed Seafood Version (Seafood Mix)
- Add shrimp and mussels
- Reduce squid to ¼ kilo
Frequently Asked Questions
Q: Can I use frozen squid? A: Yes, but thaw completely and pat dry before using. Fresh is preferred for better texture. Q: How do I prevent the squid from becoming rubbery? A: Cook quickly at high heat or slowly at low heat. Avoid medium heat for extended periods. Q: Can I make this in advance? A: Yes, but add the squid fresh when reheating to prevent overcooking. Q: Is this recipe spicy? A: The basic recipe is mild. Adjust chili sauce to taste. Q: Can I use other seafood? A: Yes, adjust cooking times accordingly for different seafood types.
Nutrition
The Story Behind Squid Caldereta
Caldereta, also spelled kaldereta, has humble beginnings as a Spanish-influenced Filipino dish traditionally made with goat or beef. Its name comes from the Spanish word “caldera,” meaning cauldron, referring to the large pot used to slow-cook tough meat until tender. But along the coastal regions of the Philippines, particularly in areas where fresh seafood is abundant, local cooks began experimenting with this beloved recipe.
In provinces like Batangas, Cavite, and Mindoro, where fishing communities thrive, innovative home cooks started adapting caldereta using the seafood readily available to them. Squid (pusit) became a popular choice because of its natural tenderness and ability to absorb the rich flavors of caldereta’s signature sauce. This seafood version emerged as a practical alternative during the Lenten season when many Filipino Catholics abstain from meat.
What makes Squid Caldereta truly special is how it maintains the dish’s core elements – the creamy tomato-based sauce enriched with liver spread, the tender potatoes, and colorful bell peppers – while introducing the natural sweetness of fresh squid. Unlike the traditional version that requires hours of cooking to tenderize tough meat, this seafood adaptation comes together in under an hour, making it a practical choice for modern Filipino families.
Today, Squid Caldereta has earned its place in Filipino cuisine as more than just a Lenten alternative. You’ll find it served at beach-side restaurants, family gatherings, and even at special occasions alongside traditional meat versions. Its popularity has grown as more people discover how this coastal innovation offers the same comforting flavors of traditional caldereta but with a lighter, seafood twist that’s perfect for contemporary tastes.
Whether you’re looking to explore Filipino cuisine, need a quick yet impressive dish for guests, or want to try a healthier version of the classic caldereta, this squid version proves that some of the best recipes come from creative adaptations of traditional favorites. The dish perfectly represents how Filipino cooking continues to evolve while honoring its historic roots and cherished flavors.
