Filipino Octopus Stew (Dinuguan Pugita) Recipe

Serves/Makes: 4


  • 1 small sized octopus (pugita)
  • 1 cup coconut milk
  • 1 onion
  • 3 cloves garlic
  • Vinegar
  • Salt, to taste
How to cook Filipino Octopus Stew (Dinuguan Pugita):
  • Wash the octopus and remove the ink sac. Save the black fluid.
  • Beat tentacles to soften, then cut into pieces.
  • In a casserole, simmer pugita with onion, garlic, vinegar, and salt to taste until tender.
  • Add the coconut milk, and pugita‚Äôs black fluid.
  • Stir once in a while and cook until done.


The Filipino Octopus Stew (Dinuguan Pugita) recipe easy to prepare and so good!


Dinuguan (Pork Blood Stew) or Dinardaraan in Ilocano is a Filipino dish usually made from the blood, entrails and meat of a pig. It is sometimes known as "chocolate meat" as the stew has a thick chocolate-like color and consistency. In this recipe the octopus ink is used, instead of the blood, to make chocolate-like color.

This recipe for Filipino Octopus Stew (Dinuguan Pugita) serves/makes: 4

The Filipino Octopus Stew (Dinuguan Pugita) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Various Seafood (more Various Seafood recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Filipino (more Filipino recipes)

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