Inihaw na Pusit with Calamansi-Garlic Dip

Squid needs a hot grill and a brief cook. Drying it before grilling helps it brown; leaving it on moderate heat for too long can make it chewy.

Ingredients for four servings

• 600 g cleaned squid, bodies and tentacles
• 2 tablespoons neutral oil; black pepper
• 3 tablespoons calamansi juice; 2 tablespoons soy sauce
• 2 garlic cloves, finely minced; optional sliced chilli

Method

1. Pat squid dry and make shallow diagonal scores inside each body if desired. Thread the bodies on skewers so they are easier to turn.
2. Mix calamansi, soy sauce, garlic and optional chilli in a clean serving bowl. Keep it separate from raw seafood.
3. Brush the squid lightly with oil and pepper. Grill over high heat, turning once, until opaque and just cooked; tentacles may cook at a different speed.
4. Rest briefly, slice and serve with the dip and rice.

Do not reuse a brush or plate that held raw squid for the cooked food. If you choose to use a marinade on raw squid, boil any leftover marinade before serving it as sauce. Buy seafood from a reliable source, keep it cold until cooking and refrigerate leftovers promptly.