1 lb Medium squid
Salt
1/4 c  Olive oil
3    Garlic cloves; sliced
1/4 c  Dry white wine
2    Tomatoes; peeled & seeded
3 tb Butter
1 c  Raw long-grain white rice
Chopped parsley
1 tb Chopped fresh rosemary
Freshly ground pepper

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Rinse head and tentacles thoroughly as well. Slice squid
into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying
pan and add the squid and garlic and saute for 5 minutes. Stir in the wine
and sliced tomatoes, cover, and simmer until the squid is almost tender
(approximately 30 minutes). Transfer to a baking dish. Meanwhile, heat the
butter and saute the rice, without browning, until transparent, stirring
constantly. Add the rice to the squid and sprinkle with 1/4 cup chopped
parsley, the rosemary, and salt and pepper to taste. Add enough hot water
to cook the rice, slightly more than 2 cups including the tomato sauce.
Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until
the rice is tender. Sprinkle with additional chopped parsley and serve hot.