Simple but delicious

IN MY BASKET - Lydia D. Castillo (The Philippine Star) - August 4, 2019 - 12:00am

We are confident this dish will delight your families.

Traditionally, home cooks would cook squid either as adobo or grilled. Good. 

But in our private kitchen, we gave squid a new look and unique taste. Because of its color, we call this dish Burgundy Squid. Here we are sharing the recipe. We are confident this dish will delight your families.


1 ½ kilos of medium-size fresh squid    

Half a head of garlic, crushed

1 medium size onion, cut into small cubes

2 medium tomatoes, remove seeds, cut up

Ground pepper Oil to cook

Half a stalk of celery, use only the leaves, chop


Wash the squid, removing the ink sac.

Separate the tentacles, and chop.

Heat oil, then sauté garlic, tomatoes and onion. Add chopped squid, let cook.

Stuff each squid with the mixture of garlic, tomatoes, onion and chopped squid. Seal with toothpicks.

Arrange in a deep pan and continue to cook until squid becomes soft.

Garnish with the chopped celery.

Try this for one of your meals.


E-mail me at lydiadolores34@gmail.com.

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