*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Greek                            Seafood
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Medium squid
      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.
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