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1
In a saucepan, bring the water to a boil with the rice.
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2
Cover and simmer over moderately low heat until tender, 45 minutes.
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3
In a medium skillet, cook the onion and garlic in the butter over moderate heat until softened.
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4
Stir in the rice, season with salt and pepper, cover and keep warm.
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5
In a large skillet, heat 1 tablespoon of the oil.
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6
Add the shrimp and 1/2 teaspoon of the rosemary; season with salt and pepper.
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7
Cook over moderate heat, turning once, until just white throughout; transfer to a plate.
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8
Add 1 tablespoon of the oil to the skillet; increase the heat to moderately high.
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9
Add half of the squid and 1/4 teaspoon of the rosemary; season with salt and pepper.
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10
Cook, turning once, until the squid is just firm, 1 minute; transfer to the plate.
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11
Repeat with the remaining squid, 1/2 tablespoon of oil and 1/4 teaspoon of rosemary.
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12
Add the wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom.
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13
Stir in the tomato sauce and the seafood; cook just until heated through.
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14
Season with salt and pepper.
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15
Mound the rice on plates, top with the seafood and sauce and serve right away.
