Heat the olive oil in a pot over a medium high heat, then add the onions to saute. Cook the onions until they start to become translucent, about 5 minutes

Once the onions start to color, add the carrots. Let the carrots cook for about another 5 minutes.

After that, add the garlic and tomato paste. Let it cook together with onions and carrots; about 3 minutes.

Pour the chicken broth into the pot. Increase the heat to high, then let it boil down to about half.

After you add the broth, grind the fennel seeds, black peppercorn, dried oregano, dried basil, parsley flakes and crushed red pepper. Let it grind for about 5-10 seconds, until it is at the consistency you like. Once done, add to the pot and stir.

Add the crushed tomatoes, reduce the heat to medium and let simmer for about 5 minutes.

Slowly stir the squid into pot. Once again, reduce the heat to medium low or low. Let the squid simmer in the sauce for about an hour. Stir every 15-20 minutes as it simmers. After an hour, test the squid to make sure it is tender. If not tender, check on it every 15-20 minutes, until done.