Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...
Asian adobo, dominantly soy sauce and vinegar, gives a unique perspective to calamari just like it's done in the Philippines.
We're familiar with the Asian chicken and pork adobo dishes where the main flavors come from soy sauce and vinegar. But what about seafood adobo using calamari? A typical dish in the Philippines, this squid or calamari adobo has unique flavors.
Asian adobo calamari recipe
Extra-virgin olive oil (or olive oil)
2 cloves garlic, minced
1 onion, coarsely chopped
2 medium tomatoes, coarsely chopped
2 pounds small calamari or squid (baby squid work best), cleaned and sliced
1/4 cup vinegar
6 tablespoons soy sauce
1/4 cup water
1/2 teaspoon sugar
Squid ink (separated from the calamari/squid)
1 California long green chili (with mild heat), pierced with the tip of a knife
4 bay leaves
2-3 cups steamed white rice (to be served with the calamari)
Over medium heat in a saucepan with extra-virgin olive oil, saute the garlic and onions for 2 minutes.
Add the tomatoes and saute for 2 minutes.
Add the calamari and saute the calamari for 2 minutes.
Add the vinegar, soy sauce, water, sugar, ink, chili and bay leaves. Cook for 5 minutes.
Take away the calamari and set aside.
Keep on cooking the sauce until it slightly thickens.
Season with the salt and pepper.
Put back the calamari and cook for another 3 minutes. Transfer to a serving bowl.
In the saucepan where you cooked the calamari, put the steamed white rice and mix well to distribute the sauce to the rice. If more sauce is needed, add more.
Serve the rice and calamari together while still hot.