Whole30 Adobong Pusit

Dive into the vibrant flavors of the Philippines with this Whole30 Adobong Pusit, a healthy twist on a traditional favorite! This dish features tender squid simmered in a savory blend of coconut aminos, coconut vinegar, and aromatic spices like garlic, onions, and bay leaves. Perfect for those following a Whole30 diet, the recipe swaps soy sauce for coconut aminos, creating a naturally gluten-free umami-packed marinade. A hint of optional green chili adds a subtle kick, while scallions lend the perfect finishing touch. Quick to prepare and packed with nutrients, this paleo-friendly dish comes together in under an hour. Serve it over fragrant cauliflower rice for a wholesome, satisfying meal that’s as delicious as it is nourishing!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams fresh squid
• 60 ml coconut aminos
• 45 ml coconut vinegar or apple cider vinegar
• 120 ml water
• 4 pieces garlic cloves, minced
• 1 piece small onion, sliced
• 2 pieces bay leaves
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 pieces green chili peppers (optional)
• 0 to taste salt
• 2 stalks scallions, chopped (for garnish)

Directions

Step 1

Clean the squid by removing the head, ink sac, and transparent cartilage. Rinse well and slice the body into rings about 1 cm wide. Cut the tentacles into bite-sized portions. Set aside.

Step 2

In a medium-sized mixing bowl, combine the coconut aminos, coconut vinegar, water, and freshly ground black pepper. Stir well and set aside.

Step 3

Heat olive oil in a large pan over medium heat. Add the minced garlic and sliced onion, and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

Step 4

Add the squid to the pan and sauté for another 2-3 minutes until the squid turns opaque.

Step 5

Pour the coconut aminos and vinegar mixture over the squid in the pan. Add bay leaves and salt to taste.

Step 6

Reduce the heat to low, cover, and let it simmer for about 15 minutes, stirring occasionally. If adding green chili peppers, add them during the last 5 minutes of cooking.

Step 7

Taste and adjust seasoning, if necessary.

Step 8

Once done, transfer to a serving dish and garnish with chopped scallions.

Step 9

Serve hot, either on its own or over a bed of steamed cauliflower rice to keep it Whole30 compliant.

Nutrition Facts

Serving size	(906.2g)

Amount per serving	% Daily Value*
Calories	848.9

Total Fat 35.5g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1165mg	0%
Sodium 3677.9mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 4.1g	0%
Total Sugars 17.9g
Protein 80.9g	0%

Vitamin D 0IU	0%
Calcium 256.4mg	0%
Iron 4.3mg	0%
Potassium 1605.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 39.3%

Carbs: 21.8%