(RICE COOKED IN SAUCE OF SQUID FRIED & STEWED IN GARLIC-SOYA-
VINEGAR TOPPED WITH STEAMED SEAFOOD)
This is an innovation of “arros’ negre”, “arroz negro” or “seafood paella”
which utilize squid or cuttlefish ink added to white rice.
Here, ink sac is removed and squid is fried then stewed “Adobo” style.
Squid’s color as well as end result for that of rice is natural.
An offshoot of frying, sautéing and stewing in soy sauce.
Seafood is served as topping NOT incorporated into the rice.
Colored rice is served garnished with “Adobong Pusit”, steamed
shrimps, clams and some colorful veggies you may wish.