I recommend cooking this is a cast iron dutch oven. Heat oven to 300. Sautee pearl onions in oil on medium heat until softened. Add garlic and chopped roma tomatoes. Continue to stir for three minutes. Add chopped basil, oregano, and half of the head of parsley.

Deglaze the pot with the white wine. Add baby octopus to the vegetables and stir until octopus begins to turn purple. Add tomato sauce, potatoes, bay leaf and broth.

Cover and transfer to oven for 1 hr or until octopus is fork tender. Serve with toasted bread and parsley.