Paleo Adobong Pusit
Dive into the rich and savory flavors of *Paleo Adobong Pusit*, a wholesome twist on the classic Filipino squid dish. This recipe replaces traditional soy sauce with coconut aminos and incorporates coconut vinegar for a Paleo-friendly, gluten-free, and dairy-free delight. Tender squid is simmered in a fragrant blend of garlic, red onion, crushed black peppercorns, and bay leaves, creating a deeply satisfying umami taste. A touch of chili pepper adds optional heat, while a garnish of fresh spring onions brings a vibrant finish. This quick and easy recipe, ready in just 40 minutes, is perfect when served with cauliflower rice for a healthy and flavorful low-carb meal. Whether you're embracing the Paleo lifestyle or simply seeking nourishing, authentic Filipino flavors, this dish is sure to impress!
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Ingredients
- 500 grams Fresh squid
- 2 tablespoons Coconut oil
- 4 pieces Garlic cloves, minced
- 1 medium Red onion, sliced
- 1 cup Coconut aminos
- 0.25 cup Coconut vinegar
- 1 teaspoon Black peppercorns, crushed
- 2 pieces Bay leaves
- 1 optional Chili pepper, chopped
- 0.5 teaspoon Sea salt
- 2 pieces Spring onions, sliced for garnish
Directions
Step 1
Clean the squid thoroughly by removing the beak, ink sack, and transparent cartilage. Rinse under cold water and cut the bodies into rings.
Step 2
Heat a large pan over medium heat and add the coconut oil. Once melted, sauté the minced garlic until fragrant, about 1-2 minutes.
Step 3
Add the sliced red onion and continue to sauté for another 2-3 minutes until the onions are translucent.
Step 4
Increase the heat to high, add the cleaned squid, and quickly stir-fry them for about 2 minutes. The squid should start to curl up.
Step 5
Pour in the coconut aminos and coconut vinegar. Stir to combine the flavors, then add the crushed black peppercorns and bay leaves.
Step 6
If you like spice, add the chopped chili pepper at this step. Stir them into the mixture.
Step 7
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, allowing the flavors to meld.
Step 8
Taste and season with sea salt according to your preference.
Step 9
Serve hot, garnished with spring onions. Pair with cauliflower rice for a complete Paleo meal.
Nutrition Facts
| Serving size | (1026.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1047.5 |
| Total Fat 35.3g | 0% |
| Saturated Fat 25.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1165mg | 0% |
| Sodium 5662.4mg | 0% |
| Total Carbohydrate 86.0g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 55.2g | |
| Protein 81.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 251.6mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1882.3mg | 0% |
Source of Calories