Bring some water to a boil with the onion (studded with cloves), bay leaf, garlic, rose and black peppercorns and a drizzle of olive oil. When it is boiling, submerge the octopus 3 times and then leave it in the water to cook (15 minutes per kilo) and add a teaspoon of sodium bicarbonate. When cooked, remove it from the water and let it cool. Cut the whole tentacles, sear them on a sizzler hotplate and put them in the oven with the glasswort. For the maize meal, wash the clams well and heat them with garlic, a drizzle of olive oil and white wine until they open. Dust with chopped cilantro and keep aside. Use the clam juice, bring it to a boil and add the maize meal (add water if necessary). Remove from the heat, check the seasoning and add some clam flesh. For the sweet-potato crisps, slice finely and fry at 160oc. Drain on a paper towel. For the red pepper sauce, grill the red peppers and remove the seeds. Grind the deseeded red peppers with a drizzle of olive oil and pennyroyal. Pass the paste through a fine sieve to obtain a creamy sauce with no lumps.
Spoon some pepper sauce on the plate, top it with the maize meal, glasswort and octopus tentacles and garnish with the sweet-potato crisps.