Pan-grilled squid (Inihaw na pusit)

This is the easiest indoor/home-cooked version of rellenong pusit (Filipino charcoal grilled stuff-squid). Simple, easy and very tasty.

Ingredients:
squid (or pusit)
2 large salad tomato - finely chopped
1 large onion - finely chopped
salt and pepper to taste
1/4 cup soy sauce
1/8 cup vinegar (sugar cane)
1 tbsp sugar
3 tbsp lemon/lime/calamansi juice - 2 tbsp for marinade and 1 for dipping sauce
cooking oil

Procedures:
1. Wash the squids properly. You can remove the internal organs if your squids are too large. How to do that? Just pull the head out and the squid's internal will follow. I normally don't bother if I'm using a smaller squid like those in the pictures below
2.  Mix the soy sauce, vinegar, lemon juice and sugar. Marinate the squid on the mixture for 2 hours
3. Combine finely chopped tomatoes and onions. Add lil bit of salt and mix together until well combined
4. Once the marinated squid is ready, drain them and stuff the tomato-onion mixture inside the squids. If you decided initially to remove the internals of the squid, put back the head and secure by inserting toothpick to make sure it will not fall off while grilling
5. Prepare the grilling pan by greasing with cooking oil. Put to heat until the pan is heated enough before adding the stuff squid. I like to add garlic cloves on the side so the garlic aroma gets to my squids. Cook for good 4 minutes each side or until the squid looks cooked enough. DO NOT OVERCOOK, otherwise, the squid's texture will be very rubbery
6. Once ready, you can transfer it to a plate and serve it in the dining
7. For the dipping sauce, mix soy sauce, lemon juice, grated garlic and Thai chili peppers or just the red chilli peppers