Stuffed squid from Chios

Name: Stuffed squid from Chios
Cuisine: British
Ingredients: 4-5 squids (preferably large); Feta cheese, diced or grated; 1 small green pepper, finely chopped; 1 small red pepper, finely chopped; 1 small yellow pepper, finely chopped; 2 cloves garlic; 1 small onion, finely chopped; 1 little parsley, finely chopped; 8 tbsp olive oil; 3-4 tbsp ouzo; salt, pepper; tomato cut into slices and a little grated Parmesan cheese (for garnishing)

Cookpad Greece @cook_8238176

Greece

The sea, the sea!

Recipe by stroumfita

The sea, the sea!

Recipe by stroumfita

Cookpad Greece @cook_8238176

Greece

The sea, the sea!

Recipe by stroumfita

The sea, the sea!

Recipe by stroumfita

Saved

Ingredients

4-5squids (preferably large)
Feta cheese, diced or grated
1small green pepper, finely chopped
1small red pepper, finely chopped
1small yellow pepper, finely chopped
2 clovesgarlic
1small onion, finely chopped
1little parsley, finely chopped
8 tbspolive oil
3-4 tbspouzo
salt, pepper
tomato cut into slices and a little grated Parmesan cheese (for garnishing)

Saved

Steps

1

Wash the squids, clean them and remove the fins which you cut in small pieces to add to the stuffing.
2

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.
3

As soon as the mixture cools a little add the grated feta cheese (use plenty) and mix.
4

Stuff the squid with the mixture and use a toothpick to hold the end of the squid tube together and keep the stuffing in.
5

Pour the rest of the olive oil in a pyrex baking tray and place the squid in it.
6

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).
7

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.