Kurita. Octopus. At its freshest state of being, freshly caught and brought out from the sea, kurita is priceless for its sweet succulence. I chanced upon a kurita in the local wet market one Sunday morning. I decided to make it into an adobo a kurita, one of the most common dish made with octopuses and squids.
|Wash the kurita thoroughly. Cut it in bite size. Discard the innards, spare some of the ink sac to be used to thicken and "blacken" the adobo.|
|I made mine thicker with more ink. You can moderate thickness or blackness by the amount of ink you put in. I think I made it with more ink as this looks like a dinardaraan (dinuguan, blood stew) than an adobo! Ha-ha!|