Stuffed squid from Chios

Wash the squids, clean them and remove the fins which you cut in small pieces to add to the stuffing.

Pour half of the olive oil in the frying pan and sauté the chopped fins, the onion, the garlic and the peppers. Stir in the ouzo, add the parsley, salt, pepper, mix and leave over heat for an additional 2-3 minutes.

As soon as the mixture cools a little add the grated feta cheese (use plenty) and mix.

Stuff the squid with the mixture and use a toothpick to hold the end of the squid tube together and keep the stuffing in.

Pour the rest of the olive oil in a pyrex baking tray and place the squid in it.

Garnish the top of the squid with a slice of tomato (it keeps them from drying out while cooking) and a little grated Parmesan cheese (for a nice crust).

Cover with aluminum foil and bake at 180°C for about 30 minutes. Then remove the aluminum foil and cook for an additional 15 minutes.