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1
Pat squid dry, then cut bodies lengthwise into 1/4-inch-wide strips and quarter tentacles lengthwise.
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2
Season with salt and pepper.
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3
Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook oregano, rosemary, red pepper flakes, and 1 teaspoon garlic, stirring, until fragrant, about 30 seconds.
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4
Add squid strips and tentacles and saute, stirring constantly, until opaque and curled, about 1 minute.
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5
(Do not overcook, or squid will toughen.)
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6
Transfer to a sieve set over a bowl to catch juices squid releases.
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7
Combine squid juices from bowl with fish stock in a saucepan and bring to a simmer.
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8
Season with salt and keep at a bare simmer.
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9
Heat remaining 2 teaspoons oil in a large heavy saucepan over moderate heat until hot but not smoking, then cook remaining garlic, stirring frequently, until pale golden, 2 to 3 minutes.
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10
Stir in rice and cook, stirring constantly, until rice is translucent, 4 to 5 minutes.
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11
Add wine and cook, stirring constantly, until absorbed.
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12
Stir in 1 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed.
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13
Continue cooking at a strong simmer and adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy looking, 18 to 20 minutes total.
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14
(There may be broth left over.)
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15
Stir in squid and parsley and cook just until heated through, about 1 minute.
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16
Add lemon juice and salt and pepper to taste.
