In a frying pan with oil and butter (a tablespoon to grease the way of booking), Saute garlic until tender. Add the rice and saute for a few seconds more. Add 4 cups of water boiling and cook until the rice absorbs the liquid and is tender but to the give you. While cooking rice, prepare squid: in a frying pan, Saute onion and garlic until the onion starts to Brown. Squid, mix and add to wine. Leave that the alcohol is evaporated and add the sauce of tomato, the stock of fish and the sugar. Cook during 7 to 10 minutes and check the texture of the squid. If they are soft, turn off the fire.
Sprinkle with the parsley and book. Remove the rice from the fire, Add the chives and place it in a pan for baking, 23 cm in diameter, well wiped with reserved butter ring. BAKE during 10 minutes.
Serve the rice with the squid in the Center and with onions green more, If you want to.