I love pan-fried squid and I usually stuff it with anything I can find inside the fridge. My boys love ‘em. And a quick, easy, elegant-looking dish I serve to friends for dinner.
Clean squid tubes
Diced red bell pepper
Chopped fresh parsley
Freshly ground pepper
! Egg, beaten (optional)
Ringlets of spring onion (or chives)
Heat olive oil in a frying pan and saute garlic until fragrant. Add ground beef and saute for about 3 minutes or until cooked and lightly browned. Transfer to another plate and drain.
Combine chopped tomatoes, onion, bell pepper and parsley with cooked ground beef. Season with salt and pepper. (You may also add 1 beaten egg to the mixture.) Using a spoon, stuff squid tubes with the meat mixture and seal ends with a toothpick.
Heat oil in a pan. Fry stuffed squid over high heat for about 2-3 minutes on each side, juices of squid and fresh herbs mixed and sealed inside. Be mindful not to overcook to avoid having them on the chewy side. You may remove the toothpicks before serving but I don’t really care. Just garnish with spring onion with the extra filling on the sides and serve a tube or 2 per person.
Woo-hoot! I finally had the time to join La.Pi.S!
Visit spiCes and Feisty Cook to see the other entries to Seafood, La.Pi.S.
(And happy birthday to the best sis in the world! Hi, Ate!)
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
8 thoughts on “Stuffed Pusit”
My hubby loves pusit…he would lvoe this!
oops! I meant he would love this
– joey’s last blog ..Fried Eggplant with Sumac and Garlic Yogurt Dip
This is mouth-watering. I’ll have to try this sometime. Thanks Iska
– Dexie’s last blog ..WILTED KALE WITH TOMATOES & GARLIC
Wow…I love squid! And stuffing it adds fancy flair…yum!
– Joanne’s last blog ..Sunday Salt & Pepper Shrimps
The slices look yummy!
I haven’t had stuffed squids in ages. I must make this one of these days.
– Oggi’s last blog ..Daring Cooks: Risotto
I love pusit and I cook this too but yours stuffinf is of course, yummier! Tagal ko na di nakavisit dito, namiss ko!
– Mirage’s last blog ..Lachsrollen
Iska, someone copied this and other entries of yours
http://www.facebook.com/notes/lasang-pinoy-atbp-ni-kusinerong-gill/stuffed-pusit/420529858500 (ako yung si matsumoto chan na ngcomment…)
– gizelle’s last blog ..Peach on Yogurt
Thank you, Gizelle. I saw 3 of my posts he stole and this is the 4th! That guy is unbelievable.