Octopus With Black Pepper Sauce.

• 1 Octopus about 1 kilogram.
• 30 grams Grape seed oil
• 1 Large onion finely diced.
• 1 Garlic ear sliced.
• 10 Black peppercorns
• 1 tablespoon Sugar
• 1 tablespoon White miso paste
• Juice of 1 lemon
• 40 grams Toasted and crushed sunflower seeds
• 2 tablespoons Crushed Pink peppercorns.
• 3 cm piece ginger, crushed.
• 50 grams Soy sauce

1. Turn on oven at 160 degrees celsius rnWash and dry octopus.rnPlace in backing tray without adding anything.rnWrap foil around the tray a few times, to completely seal the octopus.rnCook for 90 minutes.
2. In a pan, warm half the oil and cook the onion. rnAdd the garlic, ginger and peppercorns.
3. Pour the soy sauce, sugar, miso, lemon, and stir or whisk until it boils and the miso has dissolved.
4. Take off the heat, let it cool a bit and pour in a blender.rnBlend util there are no pieces.
5. Drain octopus from its water, and cut in three. (There will be a lot of water when cooed). Oil the octopus with the rest of the oil, and place under a hot grill for 6 minutes each side.
6. Dip immediately in the warmed sauce and arrange on plate.rnSprinkle the nuts and pink peppercorns on top.

kilogram, grape seed oil, onion, garlic, black, sugar, white miso paste, lemon, sunflower seeds, ginger, soy sauce

Taken from food52.com/recipes/55078-octopus-with-black-pepper-sauce (may not work)