My Son loves Pizza Seafood Marinara

If I have money I will buy this kind of pizza which was really addictive and yet not expensive. We bought it at only P170.00 which was sliced in 8 pieces of yumminess. It has tahong (seashell), anchovies, squid, shrimp, koros (smallest shrimps), crab meat, onion and cheesy cheddar.

We bought it at Chef Arnolds Pizza just nearby our place and it was my first time to hear this type of pizza joint but it was really a steal if you would ask me since I really love their pizza when I tasted it. I will want to buy and try more of their other pizza variants such as New Yorker, Hawaiian, Pepperoni and Mushroom, Margherita, Chicago, Wild Wild Mushroom Cajun Pizza and more.

By the way if you ask me, I only gave my little one some pieces of seashell, anchovies and shrimp, not yet the squid meat. He also likes to eat cheddar cheese.

How I wish I can get juice more on my online money so that I can buy these delicious pizzas on my mothers’ birthday and also to celebrate another month milestone for my little one. I also like to add in the list and celebrate Father’s Day next week. How I really have a lot of things in mind, wishing all the best. Have a yummy and tasty food trip to all.

Who wants some Squid Adobo?

Adobo is a famous dish in the Philippines. Whether you have tasted it or not, it has different ways of preparing it depending on region. For us, we do include the black ink of the squid, although some countries may find it yucky and somewhat taboo if they really don’t eat squid. You just need to clean the squid and remove the plastic looking strip inside it as you cook it. You don’t even have to include much water since when you cook squid, it will automatically remove off the water in its body. So when preparing this dish, what we do is to put all the ingredients in the squid like soy sauce, vinegar, garlic, black pepper, bay leaf, oil, salt and tablespoons of water. Sorry I won’t be including the quantity of the ingredients since this depends on the number of squid you include plus the taste will vary too, if you like it less salty or if you would like it not too sour since it has vinegar, you need to taste the mixed sauce in the ingredients before putting it together with the squid. This recipe is easily cook so you don’t need to overdo it and you don’t want it to be so dry so slow to medium flame in stove will be enough to cook this wonderful and yet delightful dish. Again, as I have said a while ago, some may never like this dish because of the blackish color of the squid ink. It may not be that appealing to some, but to the regular customers eating adobo, I mean the original Adobo nation, Philippines, this is one delicious recipe that you should not miss out particularly if you visit the country Philippines. You can eat this recipe with hot rice. I haven’t tried eating it with flat bread or any types of bread. But there is nothing wrong in trying out other types of food to pair it with since this is still Adobo recipe. You can never go wrong with Adobo food. But if you have any allergic reaction to seafood, then you may skip on this recipe to be safe. Have a nice day friends!

Fried Spicy Squid

It’s not what you think it is, this is not the famous calamari where it is coated with egg, flour and some seasonings. What I did was just marinating it with turmeric, salt and chili powder before frying. I haven’t written something about it when I checked my blog so I just posted it now, even though I always cook it at home.

Crispy Fried Squid with Chicken Biryani, Cucumber and Thousand Island Dressing


Now, if you may say this one is really frying because it is also popping. Be careful when frying squid, it will spatter hot oil on your skin so be prepared to use a lid or cover whenever you fry. The reason why is that the squid takes off liquid and second is that it does not have any flour coating so the tendency when you cook it in hot oil, the oil itself spills on the side of the lid sliding the liquid along with the oil.

Anyway, if you haven’t tried this recipe, you should, it is tasty and there is a good amount of hotness or chill in the tongue because of the chili powder. Just put the flame from medium to slow. You don’t need a high flame just to cook the squid well. It is much better if you dry the squid first by letting the liquid out and once it dried, put the oil and be sure the flame is in slow only. It will be cooked equally as long as you turn the other side around.

Marinated with turmeric, salt and chili powder


It just so happen that I was having my chicken biryani when I cooked the squid and I put a little dressing like Thousand Islands for my crunchy cucumber. It was fantastic and I really love the crispiness of the squid rings.

My Lovely Dinner! I like how crispy the fried squid was


By the way before I forgot, the squid was cleaned off of its ink sac and cuttlebone (plastic looking) inside the squid. So cut it into rings and wash it thoroughly before marinating it with the ingredients I mentioned above.