Squid a LaPeña | Squid Adobo with Cuttlefish Ink
This Squid Adobo verison turned out to be a very creamy *sarsa (sauce) because the fat from the pork belly emulsify the squid ink as both meats stew in its briny liquid. The ruggedness and provincial tones of this surf and turf was remarkable, I never cooked squid adobo without pork again. The cuttlefish ink is a great substitute because it has a more elegant saline taste than squid ink. The medley of shallots and green onions, a splash of red wine vinegar and tomato paste are additions that feels like a dressed up adobo. My version is sort of a wised up adobo, a brush of refinement but not forgetting its lineage. Because it is still fundamentally our Filipino Squid Adobo.
Ingredients
- 2 strips pork belly or 4 strips of bacon
- salt to taste for pork belly
- 500 g squid cleaned, cut into 1 inch pieces
- 4 tbsp soy sauce
- 2 tbsp sugar
- 3 cloves garlic minced
- 1 inch ginger grated
- 8 stalks green onions, chopped white and greens separated
- 1/2 cup shallots minced
- 1/2 cup sweet onions
- 2 tbsp tomato paste
- 1 tsp cuttlefish ink
- 2 tbsps Red wine vinegar or apple cider vinegar
Instructions
- 1. Marinade squid in sugar and soy sauce for 6 hours to overnight (optional).
- 2. Render pork belly fat over low heat. Remove and set aside once it crisps.
- 3. On the same pan, saute onions, white part of the green onions, ginger and garlic. Once th eonions turn glassy, add tomato paste.
- 4. Add squid, cuttlefish ink and apple cider vinegar.
- 5. Cover and simmer until tender. Depending on the thickness of the squid, it can be between 30-40 minutes.
- 6. Toss half of the pork into the mixture. Turn off heat.
- 7. Serve over rice, long pasta or rice noodles. Top with crispy pork/ bacon and green onions.
Notes
Substitute for red wine vinegar is a splash of red wine and apple cider vinegar.