Frozen squid rings make adobong pusit cheaper, faster, and cleaning-free, so try this one on your next busy weeknight.
Fresh squid isn't always easy to find in the grocery, and when it is, it can get pricey. Frozen squid rings are cheaper, easier to find, and already cleaned. They also come without ink, so this is a lighter, saucier take on adobong pusit. Ginger goes in with the aromatics to cut the lansa that frozen squid tends to carry.
Thaw the rings overnight in the fridge or in a sealed bag under cold running water, not in the microwave, which can start cooking the edges. Pat them very dry, since frozen rings hold a lot of water. Wet rings steam instead of sauté and water down the sauce.
The one thing to watch is timing. Squid tightens up fast, so it stays tender with either a quick cook or a long braise, and anything in between turns it rubbery. Here, the rings get a short sauté, and the heat goes off as soon as the sauce thickens. Letting the vinegar sit for a minute before stirring cooks off its sharp edge. With no time for a long reduction, a cornstarch slurry helps the sauce thicken and cling to the rings.
Prep squid: Pat squid rings very dry using paper towels and set aside until ready to use.
Build base: Heat oil in a large stainless pan over medium heat. Sauté garlic and onions until garlic is slightly golden brown and onions have softened. Add ginger and sauté until fragrant, about 30 seconds. Add the squid rings and cook for 30-45 seconds, or until they turn slightly opaque.
Make adobo sauce: Pour in soy sauce, vinegar, water, bay leaves, peppercorns and Magic Sarap. Don't stir for about 1 minute. Simmer for about 2-3 minutes, or until sauce has reduced a little.
Finish: Pour in prepared cornstarch slurry and mix well until sauce has thickened. Turn off heat right away to avoid overcooking squid. Transfer to a serving bowl and top with crispy garlic.
