The fondness of Filipinos in adobo does not end only in meat. Even seafoods are cooked adobo style. One example is Adobong Pusit - squid cooked in its ink with garlic and vinegar. This dish is also Spanish in origin.
1/2 kilo squid
salt and pepper
Wash the squids very well. Remove the cellophane like membrane, the hard round like part in the top of the head and the innards. Placed the squid in a pan with vinegar, garlic, little water, salt and pepper. Cooked slowly until squids are tender. Remove liquid in the pan. Fry squids in little oil. Put back the liquid and cook for a minute. Serve.
Best paired with : Burong Mangga