Preheat oven to 180 degrees C. Lightly grease one 20x30cm baking dish. In a saucepan bring 1 cup (250ml) water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the coloured skin from the body. Rinse under cold water and set aside.
In small bowl combine the rice, raisins and pine nuts.
Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium frypan. Cook until soft. Add the chopped squid tentacles and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
In a large frypan saute the onion and 4 cloves garlic until soft. Stir in the chilli flakes and oregano. Add the tomatoes with juice, anchovies and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
Stuff the squid with the rice mixture and seal ends with toothpicks. Place squid in the baking dish. Pour tomato sauce over all and bake for 1 hour.