Adobo Recipes

Asian Adobo Calamari


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


  1. Over medium heat in a saucepan with extra-virgin olive oil, saute the garlic and onions for 2 minutes.
  2. Add the tomatoes and saute for 2 minutes.
  3. Add the calamari and saute the calamari for 2 minutes.
  4. Add the vinegar, soy sauce, water, sugar, ink, chili and bay leaves. Cook for 5 minutes.
  5. Take away the calamari and set aside.
  6. Keep on cooking the sauce until it slightly thickens.
  7. Season with the salt and pepper.
  8. Put back the calamari and cook for another 2-3 minutes then transfer to a serving bowl.
  9. Serve the rice and calamari together while still hot.
  10. Optional: Toss the steamed white rice in the saucepan where you cooked your delicious Asian Adobo Calamari. Mix until sauce is distributed evenly then serve. Enjoy!
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