Binusog na Pusit, Stuffed Squid Supreme


This stuffed squid recipe is all kinds of great, especially for festive gatherings.

Preparation time: 20 minutes
Baking time: 8 minutes
Cooking time: 2 minutes
Serves 4

4 pieces large squid, cleaned and prepped for stuffing

1⁄4 kilogram ground pork
1⁄4 cup carrots, finely minced
2 tablespoons jalapeño pepper, finely minced
1 tablespoon white onion, finely minced
1 piece egg yolk
2 tablespoons bread crumbs
salt and pepper, to taste

1 tablespoon white onion, finely minced
1 tablespoon garlic, finely minced
1⁄2 cup tomato sauce
1⁄4 cup coconut milk
2 tablespoons olive oil
salt and pepper, to taste

1. Preheat oven to 180°C.
2. For the filling, combine ground pork, carrots, white onion, jalapeño, egg yolk, and bread crumbs in a medium- sized bowl. Season to taste. Adjust seasoning accordingly.
3. Stuff the squid with the prepared filling. Grill to sear the surface and bake in the oven for 6-8 minutes.
4. Meanwhile, heat olive oil in a sauce pan until smoke point. Add the onions and sauté until translucent. Add the garlic and continue sautéing.
5. Reduce heat to low and add the tomato sauce and coconut milk. If consistency is too thick, simply add water. Season to taste.
6. Just before serving, slice the stuffed squid into rings then top it with the prepared sauce.

Chef’s Note
To sample the taste of the stuffing, simply get a small piece of the mixture then pan-fry in a little bit of oil.

Recipe by Chef Bernice Pimentel
Photography by Karlo Cadang

This recipe was originally published in the December 2017 – January 2018 of Breakfast Magazine.