By around 4:00 in the afternoon, there’s already a long line of customers in the calamares stall of Rowena and Pablo Geroy in Sta. Ana, Manila. Their calamares are so popular that the couple cooks over 100 kilos of squid everyday to serve the demands of their customers.
The couple shared a few tips for success and a quick recipe to cook the perfect calamares.
A customer who waited in line explained why she kept on coming back for the calamares. “Kasi masarap, babalik-balikan mo talaga siya pati yung sauce niya,” a lady shared on GMA’s Pera Paraan.
The entrepreneurs buy their squids for P100 per kilo, and they get to sell them for P300 per kilo. That’s already three times their capital!
According to Rowena, they started with a P1,000 capital and a ‘kariton’ back in 2003. It was difficult because they had to endure heat and rain to sell their calamares.
Now, they have rented a location that their customers can easily visit. The couple is also being assisted by their three children and a few neighbors to cook over 100 kilos of calamares everyday.
“Masaya kasi nakakatuwa kasi maraming bumibili. Kahit pagod, masaya kasi madaming bumibili, mabilis kami nauubos,” Rowena shared.
The couple said that they purchase fresh squid everyday. They also don’t close their shop until they get to sell all their stock for the day. It was all worth it because their business earns P20,000 a day.
Just like Rowena and Pablo, you can also venture into business even with small capital. There are many business ideas you can start with under P1,000 capital.
How To Cook Calamares De Sta. Ana
Prepare the squid. Slice them thickly because it shrinks after frying. Season it with vetsin, salt, peppers, and marinate.
After the squids are marinated, you can start coating them in flour. Start frying them one by one a hot oil. The oil should really be hot to ensure the calamares’ crispiness.
Fry the calamares for three minutes. Avoid overcooking it so it won’t be rubbery and hard to chew.
Another tip is to remove the excess flour in the hot oil. Flour that gets stuck in the bottom of the pan easily gets burnt and leaves a bad taste to calamares.
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