The sauce perfectly complements the delicate baked seafood, making their taste brighter. Chop the onion. Pass the garlic through the press. In a few minutes, fry the onion until transparent in a frying pan with oil. Add garlic, tomato sauce, wine, washed rice, chopped herbs, salt and pepper to the onion. Pour water into the same pan, cover with a lid and simmer the rice and onion for another 10 minutes on low heat. Chop one squid and add it to the rice. Stir, remove from heat after 5 minutes. Cool it down. Fill the squid with stuffing and put it in a mold. Mix the tomato sauce with water, grated carrots, salt and pepper. Pour it over the squid. Add olive oil on top. Cover with a lid or foil. Bake in a preheated 220 °C oven for about 20 minutes after the liquid begins to boil. Sprinkle the dish with herbs before serving.