Med Effort · High Impact
Dinner Party
Involtini di Melanzane
40 min active 6 ingredients
Medium Effort · High Impact
Dinner Party · Filipino
Adobong Pusit
Squid braised in soy sauce, vinegar, and its own ink creates a deep, intense flavor profile that defines this dish.
20 min active
35 min total
3 servings
9 ingredients
confident cook
Why This Works
The squid ink acts as a natural thickener and flavor enhancer, providing a briny, deep umami that is truly unique.
The Upgrade
Add a few slices of fresh tomato for a hint of sweetness to balance the brine.
Chef's Secret
Michelin TechniqueUse fresh squid with the ink sac intact; the ink is essential for the depth and color that makes this dish truly professional-grade.
Ingredients
Servings:
Total time including resting: 35 min
Directions
1
Sauté the garlic, ginger, and onion in a pan until the onion is soft and fragrant.
3 min2
Add the squid, stirring quickly over medium-high heat to release the ink.
3 min3
Pour in the soy sauce and peppercorns, letting the mixture simmer until the squid is opaque.
5 min4
Add the vinegar, being sure not to stir, and allow it to boil for several minutes until the harsh acidity cooks off.
5 min5
Toss in the green chilies, which add a slight heat to counteract the richness of the squid ink.
2 min6
Simmer until the sauce thickens and coats the squid completely with a dark, glossy glaze.
5 min7
Remove from heat immediately, as squid can become rubbery if overcooked.
1 minWine Pairing
🍷
Negroamaro
Red Wine
The BottleCantele Negroamaro
The deep, earthy, and dark-fruit profile of this Southern Italian grape matches the intensity of the squid ink. It offers a rustic, savory edge that complements the vinegar-soy reduction without being overpowered.
Nutrition per Serving
240
calories
30g
protein
5g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
The kitchen is writing these recipes...
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.
