Sinuteng Baby Squid is a Filipino dish prepared with baby squid sautéed in garlic over olive oil seasoned with paprika, bay leaf, calamansi juice and black pepper
- 600 g baby squid, gutted and cleaned
- 4 tbsp calamansi or lemon juice
- 2 tbsp soy sauce
- 2 pcs bay leaves
- 6 cloves garlic, pounded
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 2 tbsp toasted garlic, to garnish
- Place pan in stove over low heat. Add a good amount of extra virgin olive oil then sauté garlic until light brown and fragrant.
- Increase heat to medium then add baby squid, bay leaves, paprika and cayenne pepper, cook for 3 minutes or until squid is just cooked, residual heat will continue the cooking process, flip squid once during the cooking process.
- Season with salt, soy sauce and freshly ground black pepper.
- Add calamansi juice one tablespoon at a time, adjust sourness to your preference.
- Turn off heat, place in a serving plate then garnish with toasted garlic on top. Serve.
It really doesn’t matter where it originally comes from as long as it is delicious 🙂 The squid looks really tender and tasty, Raymund.
This is fabulous. I love squid, cuttlefish, octopus…. but I have to order it frozen, unfortunately.
Squid can be wonderful. This looks like a terrific way to prepare them — so tasty. Thanks!
Looks wonderful Raymond and a dish I’d love to make. Like Mimi, we’ll have to use frozen but it should work fine.
In step 1 of your instructions, is it the garlic you’re sautéing?
Thanks for the proofread, really appreciate it. Updated the recipe now 🙂
We are huge fans of calamari and this is just the kind of recipe we are seeking these days – simple and flavorful. I just learned, thanks to you, that calamansi is the same as calamondin – a fruit that grows rampant here in Tucson. People use them to make marmalade because they are so bitter. I love the combination of spice and sour.