I owe my sister in California a recipe and instructions for Adobong Pusit. Manang Paz, this one is for you . . .and of course I’m sharing this everybody. This is how we prepare squid in our house.
A. Kitchen Notes and Preparation
Start with clean squid.
These squid have red dot pigments. A sign of freshness. When newly caught, you’ll see this moving. Turning on and off . . . fascinating.
I’ve inserted an illustration from National Resource Center for Cephalopods as a guide
Remove the buccal mass
make a diagonal slit to clean the squid. Remove ingested fish. Be careful with the ink sac. This should remain intact. Save the bihod (ovaries) that’s the best part.
Slice Onions and Garlic
Saute Garlic and Onions in hot oil
Add the squid. You should hear the sizzle
Add vinegar and salt. Ink will be released naturally. Simmer until just a little liquid is left. Add olive oil. Cook a little longer. Mom would sometimes put slice green onions.
Arrange the squid and pour the sauce on top.