Baked Baby Octupus

INGREDIENTS
 3    tablespoons olive oil, divided
1    large onion, chopped (about 1 cup)
1    large carrot, sliced to ¼  inch (about 1 cup)
4    cloves garlic, minced
2    ribs celery, sliced to ¼ inch, including leaves (about 1 cup)
¼   teaspoon red pepper flakes
1    bay leaf
1    can (15 ounces) diced tomatoes
12  ounces baby octopus, cleaned
          heads halved, tentacles quartered
1    cup robust dry red table wine
½   cup chopped flat leaf parsley

METHOD

Preheat the oven to 300 F. In a medium sauce pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion, carrot, garlic, celery, red pepper flakes and bay leaf. Cook the vegetables, stirring, about 4 minutes. Add the tomatoes and their juice, continue cooking for 6 to 8 minutes and remove to a .

In a large skillet, add 1 tablespoon of olive oil and heat until it begins to shimmer. Add ½ of the octopus and cook over high heat, stirring, until it starts to brown, about 2 minutes. Remove to the baking dish, add another 1 tablespoon of olive oil and cook the remaining octopus the same way, also removing to the baking dish.

Lower the heat and add the red wine to the skillet. Bring to a boil, scraping up any brown bits from the bottom of the skillet and add this to the baking dish. Stir to combine and bake in the oven for about 30 minutes until the octopus is tender.  Remove the bay leaf and serve with toasted French bread slices accompanied by a hearty red wine such as a Syrah.