Grilled stuffed squid — or inihaw na pusit — is one of my all-time favourite Filipino beach recipes. There’s something magical about splitting open a charcoal-blistered squid tube and finding that juicy, seasoned tomato and onion filling inside. Every bite delivers smokiness from the grill, sweetness from the brown sugar marinade, and a bright citrus hit from the calamansi dipping sauce.
This recipe takes just 15 minutes of hands-on prep before marinating, and the squid only needs 12–20 minutes on the grill. The secret is blazing hot charcoal — you want a fast sear that caramelises the outside while keeping the squid tender, not rubbery.
- The marinade — soy sauce, brown sugar, garlic, chilli, and calamansi juice — doubles as the base for the dipping sauce
- The stuffing — chopped fresh tomato and onion — steams inside the tube as it grills, basting the squid from within
- The result — smoky, sweet, tangy, and incredibly satisfying
Whether you’re grilling at the beach or on your backyard BBQ, this Filipino classic is one of the easiest and most impressive seafood dishes you’ll ever serve.
Smoky Grilled Stuffed Squid (Filipino Inihaw na Pusit)
Ingredients
Ingredients
- 2 tablespoons brown sugar
- 1 clove garlic finely chopped
- 1 small red chilli finely chopped
- ¼ cup soy sauce
- 3 tablespoons calamansi juice divided
- 2 medium squid tubes about 6–8 inches each, cleaned, trimmed, and rinsed
- 2 medium tomatoes chopped
- 1 small onion chopped
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon salt or to taste
Dipping Sauce
- 2 tablespoons soy sauce
- 1 small red chilli thinly sliced
- 1 clove garlic minced
- 1 tablespoon calamansi juice
Instructions
- Place the brown sugar, garlic, chilli, soy sauce, 2 tablespoons of the calamansi juice, and black pepper in a ceramic or glass dish. Stir until the sugar dissolves.
- Add the squid tubes, cover, place in the fridge and leave to marinate for at least 4 hours.
- Meanwhile, combine the chopped tomato and onion in a bowl and season with salt and pepper.
- Remove the squid from the marinade.
- Use a toothpick to close the hole at the smaller end of the squid tube.
- Fill the inside of the tube with the tomato and onion mixture, leaving enough room at the top to close with another toothpick.
- Grill the stuffed squid over hot charcoal for 3–5 minutes per side for medium tubes (6–8 inches), or 6–10 minutes per side for larger tubes. The squid is done when the outside is golden brown with light char marks and the tube feels firm but springy when pressed with tongs. Do not overcook.
- While the squid grills, prepare the dipping sauce by combining 2 tablespoons soy sauce, the sliced red chilli, minced garlic, and 1 tablespoon calamansi juice in a small bowl. Stir well. Serve alongside the grilled stuffed squid.
Nutrition
What Makes This Grilled Stuffed Squid Special
Most grilled squid recipes treat the tube as a blank canvas — a vehicle for sauce or seasoning on the outside. This Filipino inihaw na pusit flips the concept by stuffing the tube with chopped tomato and onion, which steam inside the sealed cavity as the squid grills. The result is squid that bastes itself from the inside out, staying moist while the exterior picks up an intense charcoal smokiness.
The marinade does double duty. Brown sugar caramelises on the hot grate, creating those irresistible sticky char marks. Soy sauce adds depth and umami. Calamansi juice — the small, intensely fragrant Filipino citrus — brightens everything with a floral tang that plain lemon can’t replicate. And because the same flavour base appears in the dipping sauce, every element of the dish sings in harmony.
Equipment You’ll Need
- Charcoal grill or BBQ — the open flame and smoke are non-negotiable for authentic flavour. Gas grills work but won’t deliver the same smokiness. If you only have gas, add soaked wood chips in a smoker box.
- Ceramic or glass marinating dish — soy sauce and citrus are acidic and can react with metal. A non-reactive dish keeps the marinade clean-tasting.
- Wooden toothpicks — you’ll need at least 4 to seal both ends of each squid tube. Metal skewers are too large and will tear the delicate flesh.
- Long-handled tongs — essential for flipping the squid safely over hot charcoal without piercing the tubes and losing the juices inside.
- Sharp kitchen knife — for finely chopping garlic, chilli, tomato, and onion. A dull knife will crush the tomato rather than dice it cleanly.
Nice to have: A grill basket or perforated grill mat prevents smaller tubes from falling through the grate, and an instant-read thermometer takes the guesswork out of doneness — pull the squid when the internal temperature reaches 65°C / 150°F.
Tips for Best Results
- Get the charcoal blazing hot before you start. You want the squid to sear and char within 2–3 minutes of hitting the grate. If the coals are too cool, the squid will steam instead of grill, turning rubbery.
- Don’t overstuff the tubes. Leave at least 2cm (¾ inch) of space at the open end so you can seal it with a toothpick. Overstuffed tubes burst on the grill and you lose the filling.
- Marinate for at least 4 hours, ideally overnight. Squid flesh is dense and needs time to absorb the soy-calamansi marinade. Overnight marinating produces noticeably deeper flavour.
- Pat the outside of the tubes dry before grilling. Excess marinade will drip onto the coals and cause flare-ups. A light blot with kitchen paper gives you better char without burning.
- Let the squid rest for 2 minutes after grilling before slicing. This allows the juices to redistribute so the filling doesn’t spill out immediately when you cut.
Substitutions and Variations
- Calamansi: If unavailable, mix equal parts fresh lime juice and orange juice. This approximates the sweet-tart-floral profile better than lemon alone.
- Soy sauce: For a gluten-free version, use tamari. The flavour is nearly identical.
- Stuffing variations: Add finely diced green mango for sourness, or mix in cooked rice vermicelli for a more substantial filling. Some Filipino cooks add the squid tentacles (chopped) back into the stuffing.
- Chilli heat: Swap the red chilli for a bird’s eye chilli (siling labuyo) if you want authentic Filipino heat. Or omit chilli entirely for a milder dish that’s still packed with flavour.
- No charcoal grill: A cast-iron grill pan over the highest heat your stovetop can produce is the best indoor alternative. Preheat it for 5 minutes until smoking.
Storage and Reheating
- Refrigerator: Store grilled stuffed squid in an airtight container for up to 2 days. Keep the dipping sauce separate.
- Freezer: Not recommended. Squid texture degrades significantly after freezing and reheating — it becomes tough and watery.
- Reheating: Reheat on a hot, dry skillet or back on the grill for 1–2 minutes per side. Do not microwave — it will turn the squid rubbery and make the tomato filling soggy.
- Marinade: The raw marinade (which contained raw squid) should be discarded. Make the dipping sauce fresh from reserved ingredients.
What to Serve With This
- Steamed jasmine rice — the classic Filipino pairing that soaks up the dipping sauce beautifully.
- Garlic fried rice (sinangag) — if you want a more indulgent meal, the toasted garlic complements the smoky squid.
- Ensaladang talong (grilled eggplant salad) — grill the eggplant alongside the squid for a smoky, tangy side dish.
- Atchara (pickled green papaya) — the sweet-sour crunch cuts through the richness and refreshes the palate between bites.
- Ice-cold San Miguel or a calamansi limeade — the citrus echo ties the whole meal together.
Frequently Asked Questions
How do I know when the stuffed squid is done?
The squid is done when the outside is golden brown with visible char marks and the tube feels firm but springy when pressed with tongs. If it feels hard or stiff, it’s overcooked. For medium tubes (15–20cm), this takes 3–5 minutes per side over blazing hot charcoal.
Can I use frozen squid tubes for this recipe?
Yes, frozen squid tubes work well. Thaw them completely in the refrigerator overnight, then pat them very dry before marinating. Frozen squid actually tenderises slightly during the freeze-thaw process, which can produce a more tender result than fresh squid that’s been mishandled.
Why did my squid turn out rubbery?
Squid has a very narrow window of perfect doneness. It needs either very fast, high-heat cooking (2–5 minutes total) or very slow braising (45+ minutes) to be tender. Anything in between — especially the 10–20 minute range on moderate heat — causes the proteins to seize and toughen. Make sure your charcoal is white-hot before grilling.
What is calamansi and where can I buy it?
Calamansi (also called calamondin) is a small Filipino citrus fruit with a flavour somewhere between lime, orange, and mandarin. You can find fresh or frozen calamansi at Asian grocery stores, or buy bottled calamansi juice online. In a pinch, mix equal parts lime juice and orange juice as a substitute.
Can I cook this on a gas grill or indoors?
A gas grill works — preheat it to the highest setting with the lid closed for 10 minutes. You’ll get good char but less smokiness. For indoors, use a cast-iron grill pan preheated until smoking over the highest heat. Open a window — it will produce smoke. An oven broiler set to high with the squid 10cm (4 inches) from the element is another option, though you’ll miss the charcoal flavour entirely.
Do I need to remove the skin from the squid?
No. The thin purplish skin on squid tubes crisps up beautifully on the grill and adds colour and flavour. Removing it is unnecessary extra work for this recipe. Just make sure the tubes are cleaned of the internal cartilage (quill) and any remaining innards.
The Filipino Tradition of Inihaw na Pusit
Inihaw means “grilled” in Filipino, and pusit means “squid.” Inihaw na pusit is a beloved street food and beach food across the Philippines, particularly in coastal provinces like Cebu, Palawan, and Batangas where squid is caught fresh daily. Roadside vendors grill whole squid on makeshift charcoal grills, serving them with nothing more than a small dish of spiced vinegar or soy-calamansi sauce.
The stuffed version elevates the dish from simple street food to a centrepiece. Families prepare it during beach outings and fiestas, with each cook adding their own twist to the filling — some use green mango, others add ginger, and some pack the tubes with a mixture of the squid’s own tentacles and vegetables. The dish represents the best of Filipino cooking: fresh ingredients, bold flavours, minimal fuss, and the joy of cooking and eating outdoors with family.
If you’ve tried this smoky grilled stuffed squid, I’d love to hear how it turned out — leave a star rating and a comment below to share your experience!
