Ingredients:

  • 1 kg (2.2 lbs) large squid, cleaned
  • 1/2 cup (120 ml) soy sauce (use low-sodium if preferred)
  • 1/4 cup (60 ml) calamansi juice (or lime juice)
  • 6 cloves garlic, minced
  • 1 thumb-sized ginger, grated
  • 1 red onion, finely chopped
  • 1-2 bird's eye chilies, finely chopped (optional, adjust to taste)
  • 2 tablespoons brown sugar
  • 2 tablespoons cooking oil (vegetable or canola)
  • 1 teaspoon ground black pepper
  • Chopped green onions (optional)
  • Extra calamansi wedges (optional)
  • Dipping sauce (soy sauce with chilies and calamansi is classic) (optional)

Instructions:

  1. Clean the squid thoroughly, removing the beak, quill, and innards. Pat dry. Score the inside of the squid bodies lightly in a crosshatch pattern.
  2. In a mixing bowl, combine the soy sauce, calamansi/lime juice, garlic, ginger, red onion, chilies (if using), brown sugar, cooking oil, and black pepper. Whisk until the sugar is dissolved.
  3. Place the squid in the marinade, ensuring it's well coated. Marinate in the refrigerator for at least 1 hour.
  4. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
  5. Remove the squid from the marinade, letting any excess drip off. Grill for 2-3 minutes per side, or until the squid is opaque and slightly charred. Baste with the remaining marinade during the last minute of grilling if desired.
  6. Transfer the grilled squid to a serving platter. Garnish with chopped green onions. Serve immediately with extra calamansi wedges and dipping sauce.