After patting it dry I heated a pot and threw it in for a quick sear which, in retrospect, may not have been necessary or even effective based on the large amount of liquid that is released when heat is introduced. The good thing however is that it pretty much generates its own braising liquid. I removed it from the pot, added aromatics, wine and some crushed tomatoes along with the octoliquid. I let it go in the oven for about two hours based on the size.
What better to pair with octo than fresh squid ink pasta. This ingredient has always been very interesting to me. I can remember watching Batali on Iron Chef bust out meatballs with squid ink fett and thinking "wow, crazy black pasta whats that going taste like." I filled the pasta with a caper and artichoke filling.