1 lb. squid
1/4 c. olive oil
2 cloves garlic
1/4 c. dry wine
3 tomatoes, peeled and sliced
3 tbsp. butter
1 c. raw long grain white rice
Chopped parsley
1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
Fresh ground pepper

Clean squid and slice into uniform rings 1/2 and 1 inch wide. Heat oil in frying pan. Add squid and garlic and saute for 5 minutes. Stir in wine and tomatoes. Cover and simmer until squid is almost tender. Transfer to a baking dish.

Heat the butter and saute the rice without browning until transparent, stirring constantly. Add rice to squid and sprinkle 1/4 cup chopped parsley, rosemary, salt, pepper to taste. Add enough hot water to cook the rice (more than 2 cups including the tomato sauce). Cover and bake at 350 degrees for 30-40 minutes or until rice is tender. Sprinkle with additional chopped parsley and serve hot.