Pusit Relleno - Stuffed Calamari
Submitted by cpete1000
Filipino pusit relleno: whole squid stuffed with seasoned ground pork, scallions, and egg, then steamed and served under a garlicky tomato-soy sauce. A classic Filipino seafood favorite.
YIELD
6 servingsPREP
30 minCOOK
25 minREADY
55 minPusit relleno is one of the dishes that shows off the Spanish thread woven through Filipino cooking. Relleno is the Spanish word for stuffed, and the Filipino kitchen took the technique and applied it to whole squid bodies, turning the natural pouch into the perfect vessel for a savory pork filling.
The stuffing is straightforward: ground pork folded with finely sliced scallions, beaten egg, salt, and pepper. The egg works as a binder so the cooked filling slices neatly when the squid is cut into rounds. A pastry bag makes the stuffing job a lot less messy than fingers, since wet squid bodies are notoriously slippery.
The critical instruction is in the recipe: do not overstuff. Pork swells as it cooks and an overpacked squid splits open at the seam, releasing the filling into the steaming pan. Two-thirds full is the safe mark.
Steaming rather than frying is the move that keeps the squid tender. High direct heat seizes calamari into rubber bands within seconds; gentle steam keeps the flesh silky and lets the pork cook through without overcooking the squid. The sauce is built fast in a skillet while the steamer runs, and it gets a savory backbone from a single tablespoon of soy sauce brightened by tomato and bay.
Chef Tips
- Save the squid tentacles. Stir-fry them with shrimp and vegetables for an excellent companion dish, exactly as the recipe suggests.
- Use the steaming liquid in the sauce. That broth carries concentrated squid and pork flavor that water cannot match.
- Secure the open end of each squid with a toothpick if the cavity gapes. Steam pulls the filling out otherwise.
- Slice each finished squid into thick rounds for serving. Whole squids are dramatic on the platter but awkward to eat at the table.
Variations
- Stir a tablespoon of grated fresh ginger into the pork filling for a sharper, more aromatic version.
- Add a half teaspoon of fish sauce to the tomato sauce for deeper umami and a more pronounced Filipino flavor.
- Serve with a side of garlic fried rice for a true Filipino plate.
Ingredients
Directions
Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little salt and pepper.
Stuff squid cavities with meat mixture.
This is messy and slippery, don’t over stuff the calamari as the stuffing will swell when cooking.
A pastry bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10 to 15 minutes, or until filling is cooked.
Drain liquid and set aside.
Prepare sauce while steaming calamari.
In a skillet over medium heat, sauté garlic in oil until lightly browned.
Add onion and stir for 1 minute.
Add tomato, bay leaf and soy sauce and cook for 3 to 5 minutes until tomato pieces are soft.
Pour sauce on top of stuffed calamari.
Serve with rice.
Note: save the tentacles from the calamari and as a side dish stir fry them with some shrimp and vegetables.
use the broth from steaming the calamari as a liquid in this dish.
This is NOT a good dish to serve to people who don’t like calamari or are a bit squeamish.
Regular bananas can be used but they should be very firm and green.
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