Inihaw Na Pusit (Filipino Grilled Squid)

Ingredients

• Cooking oil (1 tablespoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Fresh ginger (1 teaspoon, grated)
• Garlic (3 cloves, minced)
• Calamansi juice (1/4 cup)
• Soy sauce (1/4 cup)
• Squid (2 large squids, cleaned and scored)

Instructions

1. Combine soy sauce, calamansi juice, minced garlic, grated ginger, black pepper, and salt in a bowl. Stir well to create a balanced and flavorful marinade.
2. Be sure to score the squid on one side by making diagonal cuts, ensuring you don't cut all the way through. This technique allows the squid to cook evenly and absorb the marinade fully.
3. Place the squid in a shallow dish and pour the marinade over it, ensuring it's well coated. Let it marinate for at least 1 hour for enhanced flavor, but if you have time, an overnight marinade will take this dish to the next level.
4. Preheat your grill to medium-high heat. To prevent the squid from sticking, lightly brush the grill grates with cooking oil.
5. Remove the squid from the marinade, shaking off any excess. Do not discard the marinade as it will be used for basting.
6. Grill the squid for about 2-3 minutes per side, until cooked through and slightly charred. Be sure to baste with the reserved marinade while grilling to keep the squid moist and flavorful.
7. Once cooked, let the squid rest for a few minutes to allow the flavors to meld together.
8. Serve your Inihaw na Pusit hot with steamed rice and a homemade dipping sauce of soy sauce, calamansi juice, and chili peppers. Enjoy a taste of the Philippines in the comfort of your own home!