How to Make Grilled Rellenong Pusit (Stuffed Squid)
Grilled rellenong pusit, or stuffed squid, is a popular dish in the Philippines. In Tagalog, rellenong means stuffed and pusit means squid. Some readers may recognize a connection between rellenong and relleno, which has the same meaning in Spanish (for example, chili relleno, which are stuffed chilis).
In this recipe, I make my own version of grilled rellenong pusit.
Ingredients
- 500 grams squid, cleaned
- 3/4 cup longganisa (sausage), cooked
- 1/2 cup tomato, chopped
- 1/4 cup onion, chopped
- 3 tablespoons oyster sauce
- 2 tablespoons oil
- 1/2 tablespoon salt
- 1/4 tablespoon pepper
Utensils
For Preparation:
- 1 large bowl
- 2 medium bowls
- 3 small bowls
- 1 small plate
- chopping board
- knife
- measuring cups
- measuring spoons
For Cooking:
- grill pan
- tongs
Cook Time
Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 2 to 3 servings
Instructions
- In a bowl, mix the longganisa, onions, tomatoes, salt, and pepper. Mix until well blended. Set aside.
- Stuff the squid with the longganisa mixture.
- Seal each squid with a toothpick.
- Mix the oil and oyster sauce. Coat each squid with this basting sauce.
- Cook squid in a grill pan (approximately 2 minutes per side).
- Serve with any vegetable side dish.
Tips and Techniques
- Add other vegetables if preferred.
- Longganisa is a type of Spanish sausage, similar to chorizo. You can replace this ingredient with any type of ground meat.
- Cook meat stuffing first to avoid overcooking squid.
- Use a toothpick to secure the stuffing and the squid head.
More Seafood Recipes
- How to Cook Calamares Fritos With Aioli
Calamares fritos, or fried squid, makes an easy and delicious appetizer. The aioli on the side is the perfect accompaniment. - How to Make Kilawin na Pugita: A Filipino-Inspired Appetizer
Kilawin na pugita, or lightly blanched octopus, is one of my favorite appetizers. The tastes and textures are so amazing, especially when it is prepared and cooked properly. Enjoy this dish by following my easy recipe.
Questions & Answers
© 2019 Dred Cuan
