We clean the squid by pulling the head upwards so as not to tear the body at all. We wash them very well. Chop the garlic, the onion and a few whiskers from the squid. Steam the oil, the onion, the garlic and after a while the chopped mustaches. Deglaze with the wine, where we have dissolved the tomato paste. Add the parsley. After the sauce has reduced, add 1.5 glasses of water. As soon as this water boils, add the rice and turn off the heat. We wait a bit for the rice to swell. With a spoon, fill the squid as if you were filling stuffed tomatoes. Sew the upper part of the squid with a needle and thick thread so that the filling does not come out. There will be some filling left over and some squid whiskers left over. Lay the squids in a pan and put the rest of the filling, the remaining whiskers and about 1.5 glasses of water in the pan. Bake in a preheated oven, at 170 degrees, for 1 hour and 10 minutes.