4 fresh cuttlefish
1 clove of garlic
2 cups of capers
3 tomatoes
1/2 cup of olive oil
1 red pepper
4 tablespoons of parsley finely chopped
salt and pepper



Prepare the cuttlefish, remove their head, wash them and cut their bodies in four pieces and their heads in the middle.
Put the capers in a bowl of warm water, for 1 hour, changing the water twice more, to remove salt.
Steam the olive oil with the pepper cut into cubes and the chopped onion.
Add the garlic slices and the cuttlefish. Stir all the materials together for 5 to 6 minutes on a strong fire.
Pour ouzo, wait 1-2 minutes to evaporate the alcohol and add capers, tomatoes cut at the coarse grater, chopped parsley and salt.
Simmer on low heat for 30 the to save the liquids, soften the cuttlefish and keep only their oil.