Method
In a 4 to 5-quart pan, bring about 1 1/2 inches of water to a
boil.
Add rings, reduce heat, cover and simmer for 30 seconds.
Drain and dry.
Fry in olive
oil with the onions and garlic until onions are tender.
Add tomato paste and white wine.
Spread cooked rice evenly in a baking pan.
Pour squid mixture over the rice.
Bake at 400°
F. for 25 minutes.
Sprinkle lemon juice over mixture before serving.
Serves 4
