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Make the Adobo Stock

Prepare the Adobo Paella

  • Olive Oil 60.0 ml
  • White Onions, chopped 50.0 g
  • Garlic, chopped 30.0 g
  • Etag, chopped 50.0 g
  • Adobo Stock 1500.0 ml
  • Black Rice, soaked in water for 30 to 45 minutes 140.0 g
  • Paella Rice or Japanese Rice 40.0 g
  • Rice, glutinous 20.0 g

Cook the Adobong Pusit

Make the Crispy Baby Squid

Prepare the Pickled Mushrooms

  • White Shimeji Mushroom 100.0 g
  • Brown Shimeji Mushrooms 100.0 g
  • Shiitake Mushrooms, thickly sliced 100.0 g
  • Garlic, sliced into slivers 30.0 g
  • Olive Oil 45.0 ml
  • Salt and Pepper 3.0 g
  • Cane Vinegar 200.0 ml
  • Water 50.0 ml
  • White Sugar 150.0 g
  • Salt 10.0 g
  • Herbs Dried - Bay Leaf 1.0 pc
  • Black Peppercorns, whole 1.0 g

Make the Piquillo Aioli Dressing

Assemble the Squid Paella

  • Spring Onions, chopped

Looking for a signature dish to keep guests coming back? Consider adding this to your menu: a special paella infused with adobong pusit and topped with piquillo aioli and pickled mushrooms. Make sure you serve your squid paella with crispy socarrat or tutong for the perfect finishing touch.



  1. Make the Adobo Stock

    20 minutes
    • Combine all ingredients in a pot.
    • Bring to a boil and simmer for 5 to 8 minutes.
    • Strain and discard aromatics. Set stock aside.
  2. Prepare the Adobo Paella

    25 minutes
    • Heat a paellera and add oil. Sauté onions and garlic.
    • Sauté etag. Once fragrant, add half of the adobo stock. Bring to a boil.
    • Add rice and spread evenly. Lower heat to medium and cover the pan.
    • Gradually add the remaining adobo stock and simmer until the rice is fully cooked and a socarrat is formed. Set aside.
  3. Cook the Adobong Pusit

    15 minutes
    • Combine all ingredients in a bowl.
    • Sauté in a pan over high heat or roast in a preheated 190ºC oven for 5 to 10 minutes. Set aside.
  4. Make the Crispy Baby Squid

    15 minutes
    • Combine baby squid, Knorr Oyster Sauce, Knorr Liquid Seasoning, Knorr Chicken Powder, and cane vinegar in a bowl. Set aside to marinate.
    • Mix flour, cornstarch, potato starch, and baking powder in a bowl.
    • Dredge marinated baby squid in flour mixture.
    • Deep-fry at 190ºC for 2 to 3 minutes or until golden and crispy. Set aside.
  5. Prepare the Pickled Mushrooms

    150 minutes
    • Combine mushrooms, garlic, olive oil, salt, and pepper on a baking tray. Cook in a preheated 200ºC oven for 5 to 10 minutes. Set aside to cool.
    • Mix cane vinegar, water, sugar, salt, bay leaf, and peppercorns in a pot. Bring to a boil and simmer for 5 minutes. Strain and discard aromatics.
    • Add cooked mushrooms to the warm pickling solution. Set aside for at least 1 to 2 hours. Strain before using.
  6. Make the Piquillo Aioli Dressing

    10 minutes
    • Combine all ingredients in a food processor. Process until smooth. Transfer to a squeeze bottle and set aside.
  7. Assemble the Squid Paella

    10 minutes
    • Top squid paella with roasted squid slices and tentacles, fried baby squid, and pickled mushrooms.
    • Garnish with spring onions.
    • Drizzle piquillo aioli dressing on top or serve on the side.