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.
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