Put to boil salted water with 50 ml vinegar in it and cook squid for about 5 minutes. Shrimp fry with a little olive oil and garlic, add rice, diced tomato and parsley, up about 400 ml water, salt and a pinch of saffron. The resulting mixture is stuffed squid, not too tightly arranged in the tray and make 200 ml water. The dish is baked in a moderate oven about 25 minutes.