Adobong Pusit sa Gata is a flavorful dish that the whole family will love. It’s rich, creamy and spicy with a rich coconut sauce that pairs deliciously with rice!


Calamari is one of my favorite seafood. Not only is it relatively inexpensive, but it’s quick to prepare and doesn’t require a lot of other ingredients to be delicious. The hardest part about preparing it for eating is removing the tough film inside, which really only takes a few minutes.

I have other recipes like crispy fried squid and inihaw na pusit on the blog, but while they are all dinner worthy, this adobong pusit sa gata is the best way to enjoy pusit in my opinion. It’s rich, creamy and full of vibrant flavors that pair very well with steamed rice.




Adobong Puzit sa Gata

While squid is an easy cooking ingredient, it can also be a little tricky. It cooks instantly and can get tougher with just a few extra minutes on the heat. A good pot of ginataang pusit is something of a balancing act. You want that delicious stage where the coconut milk has reduced enough to make fat, but without overcooking the squid. I briefly boil the adobo-style squid in vinegar and then cook the coconut milk to reduce before returning the squid back to the pot to soak up all the creamy goodness.


Helpful Hints

To prevent the dish from turning black, before cooking, you can peel the skin of the squid and discard the cephalopod ink.
Let the vinegar simmer uncovered and without stirring to get rid of the strong sour taste.
Try this coconut milk adobo for dinner tonight! It’s easy to make for a hearty weekday dinner, yet tasty dishes that the whole family will love. Don’t forget the steamed rice; you will need it.

If you want the same flavor but without the rich coconut sauce, this ginisang pusit is equally delicious. Enjoy!

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