Squid Ink Adobo

I loved squid when I was a kid, especially in adobo, with its briny ink staining the sauce black. The ink is full of glutamate, the source of that elusive fifth flavor, umami. Later in life, I fell for shiokara, a small, rich Japanese dish of fermented squid guts studded with nubs of raw squid, the perfect slippery, salty counterpoint to beer or sake. It inspired me to add squid guts here, alongside the rings, tentacles, and ink, all quickly poached at the very end, no more than a minute. T