2mediumsquid tubesabout 6–8 inches each, cleaned, trimmed, and rinsed
2mediumtomatoeschopped
1smallonionchopped
¼teaspoonblack pepperfreshly ground
¼teaspoonsaltor to taste
Dipping Sauce
2tablespoonssoy sauce
1smallred chillithinly sliced
1clovegarlicminced
1tablespooncalamansi 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.