It’s not hard to understand why the adobong pusit or squid adobo is so popular! The dish is fairly easy to make, is loaded with umami from both the squid and the soy sauce, and is absolutely delicious.
For this recipe, however, the squid is cooked just like you would need to cook it in an adobong pusit but instead of the usual soy sauce and vinegar marinade, tomato sauce is used. Not only that, the squid and tomato sauce combined with the smoky flavors that are in chorizo de Bilbao creates a delicious sauce that you’ll want to pour over your steaming plate of rice.
Just remember that when cooking squid, it’s always a good idea to cook it either quickly or long so that you’re not eating squid that is tough and rubbery.
Pusit Recipe With Chorizo
Pusit Ingredients With Chorizo
- 2 tablespoons Oil
- 1 medium red onion chopped
- 3 cloves Garlic chopped
- 1 piece Chorizo de Bilbao sliced diagonally
- 1 150-gram pack tomato paste
- 2 Small red or green bell peppers sliced
- 2 pieces tomatoes sliced
- 2 cups water
- 1 Cup canned chickpeas (garbanzos)
- Salt to taste
- 1/2 teaspoon ground black peppe to taste
- Sauté onion and garlic in oil until onion is translucent and garlic is fragrant.
- Add the chorizo de Bilbao then cook for 5 minutes.
- Add the tomato paste, bell pepper, and fresh tomatoes. Cook for 5 minutes.
- Once tomatoes are cooked, add the squid. Add water and season the mixture with salt and pepper. Let it simmer for 15 minutes.
- Add the garbanzos and let simmer for 10 minutes. Cook until the sauce reduces by half or becomes thick. Serve warm with rice.