Whole30 Adobong Pusit
Elevate your home cooking with this Whole30 Adobong Pusit, a healthy twist on the classic Filipino squid adobo. Made with tender rings of fresh squid, this dish is simmered in a flavorful blend of coconut aminos, coconut vinegar, garlic, and bay leaves, delivering a rich, tangy, and savory sauce that's entirely gluten-free and soy-free. The use of coconut aminos replaces traditional soy sauce, making it perfect for those following a Whole30, paleo, or low-carb lifestyle. Each bite is balanced with the subtle heat of optional green chili peppers and finished with a sprinkle of scallions for a fresh burst of flavor. Quick and easy to prepare in just 45 minutes, this wholesome seafood delight pairs wonderfully with steamed cauliflower rice or serves beautifully on its own. Perfect for weeknight dinners or anyone looking to enjoy Filipino cuisine while staying Whole30-compliant!
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Recipe Information
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)
- to taste salt
- 2 stalks scallions, chopped (for garnish)
Instructions
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.
In a medium-sized mixing bowl, combine the coconut aminos, coconut vinegar, water, and freshly ground black pepper. Stir well and set aside.
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.
Add the squid to the pan and sauté for another 2-3 minutes until the squid turns opaque.
Pour the coconut aminos and vinegar mixture over the squid in the pan. Add bay leaves and salt to taste.
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.
Taste and adjust seasoning, if necessary.
Once done, transfer to a serving dish and garnish with chopped scallions.
Serve hot, either on its own or over a bed of steamed cauliflower rice to keep it Whole30 compliant.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 17.9 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1606 mg | 34% | |
*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.
