- 1 Lbs of Squid or 1 Frozen pack of Squid
- 5 Gloves of Garlic
- 1/2 Cup Vinegar
- 1 Tbs Soy Sauce
- 1/2 Cup of Water
- 1 Small Onion
- 1 Tomato Chopped
- Salt and Ground Pepper to taste
- Sugar to taste
Cooked along with the ink similar to a Spanish dish (calamares en su tinta). The Filipino cooking is more tangier flavour, the taste of soy vinegar and pepper or chilli.
- Wash and clean the squid by removing the eyes, membrane and transparent ribs from the body
- Combine the squid, vinegar, garlic and water in a small pot over medium heat; season with salt and pepper.
- Cook for 10 minutes, do not overcook. Drain and set aside, save the sauce.
- Meanwhile In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato.
- When onion becomes translucent, add the squid.
- Add sauce and season with sugar according to taste.
- Simmer in medium heat, until a thick broth is formed.
- Red hot chilli can be added.
- Cook the squid for a couple of minutes to stay tender, if you cook it longer the squid will shrink.
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