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Filipino Squid Caldereta (Kalderetang Pusit)

Filipino Squid Caldereta (Kalderetang Pusit)

Squid Caldereta (Kalderetang Pusit) is a coastal adaptation of the classic Filipino stew, where fresh squid rings are marinated and simmered in a rich tomato-based sauce enriched with liver spread, bell peppers, potatoes, and cheese, creating a harmonious blend of savory, tangy, and mildly spicy flavors that perfectly complement steamed rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 320 kcal
Difficulty Intermediate

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

Filipino Squid Caldereta (Kalderetang Pusit)
  1. Don't overcook the squid - it becomes tough and rubbery when cooked too long
  2. Use fresh, not frozen squid for best results
  3. Score the squid in a crosshatch pattern to help it absorb the marinade better
  4. Add liver spread gradually while stirring to prevent lumps
  5. 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

  1. Tough Squid:
    • Solution: Reduce cooking time or heat
    • Prevention: Watch cooking time carefully
  2. Watery Sauce:
    • Solution: Simmer uncovered to reduce
    • Prevention: Use thick tomato sauce
  3. 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

  1. Spicy Version 
    • Add bird's eye chilies (siling labuyo)
    • Include chili flakes in marinade
  2. Creamy Version 
    • Add ½ cup heavy cream
    • Increase cheese to 1 cup
  3. 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.
 
Filipino Squid Caldereta (Kalderetang Pusit)
Filipino Squid Caldereta (Kalderetang Pusit)

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 12mgSodium: 890mgPotassium: 459mgFiber: 4gSugar: 3gVitamin A: 460IUVitamin C: 14mgCalcium: 88mgIron: 1mg
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