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