Recipes > Calamari > Filipino Squid Tentacles

Filipino Squid Tentacles

Yield: 3 1/2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes


1 pack thawed PanaPesca Jumbo Squid Tentacles
Thaw in refrigerator overnight or in tap water for about an hour before cooking

1 tbsp oil

3/4 cup diced onion

2 tbsp garlic minced

1 cup diced tomatoes

1 1/2 tsp fish sauce

1 tbsp vinegar

1/4 cup water

1/4 tsp ground black pepper

1 bay leaf

Salt and pepper


Heat oil in a sauce pan.

Add the onions, season with salt and pepper and sauté for 1 minute.

Add the garlic and sauté for another 30 seconds.

Add the vinegar, bay leaf, diced tomatoes fish sauce and water.

Bring to a simmer for 5-10 minutes.

Add the tentacles and bring to a simmer and immediately remove from the heat.

Serve in a bowl with bread or rice.

Tip: If the tentacles cook too long they will get tough.

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