Paleo Adobong Pusit
Discover a flavorful twist on a Filipino classic with Paleo Adobong Pusit, a healthy, protein-packed squid recipe infused with coconut-based ingredients. Perfect for anyone following a Paleo diet, this dish combines succulent rings of fresh squid with the tangy richness of coconut aminos and coconut vinegar, creating a naturally gluten-free alternative to traditional soy sauce-based adobo. Sautéed garlic and red onions build a fragrant base, while crushed black peppercorns, bay leaves, and optional chili peppers deepen the complexity of flavors. Finished with a garnish of fresh spring onions, this one-pan recipe is quick to prepare, simmering to perfection in just 25 minutes. Serve it alongside cauliflower rice for a wholesome and satisfying meal that’s sure to impress! Keywords: paleo squid recipe, adobong pusit, coconut aminos, gluten-free Filipino dish, healthy seafood recipes.
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Recipe Information
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
Instructions
Clean the squid thoroughly by removing the beak, ink sack, and transparent cartilage. Rinse under cold water and cut the bodies into rings.
Heat a large pan over medium heat and add the coconut oil. Once melted, sauté the minced garlic until fragrant, about 1-2 minutes.
Add the sliced red onion and continue to sauté for another 2-3 minutes until the onions are translucent.
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.
Pour in the coconut aminos and coconut vinegar. Stir to combine the flavors, then add the crushed black peppercorns and bay leaves.
If you like spice, add the chopped chili pepper at this step. Stir them into the mixture.
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.
Taste and season with sea salt according to your preference.
Serve hot, garnished with spring onions. Pair with cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 5662 mg | 246% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 55.2 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1882 mg | 40% | |
*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.
