Stuffed Pusit

Stuffed Pusit

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

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
Ground beef
Crushed garlic
Chopped onion
Diced red bell pepper
Chopped fresh parsley
Freshly ground pepper
! Egg, beaten (optional)
Chopped tomatoes
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!
Lasang Pinoy, Sundays
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!)

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ 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

Leave a Reply to Oggi Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge