Place the octopus into a pan and cover with vegetable stock. Bring to the boil, then reduce the heat to simmer for five hours, or until the octopus is tender.
Remove the octopus from the stock and allow to cool, then roll up in cling film to form a sausage shape and chill in the fridge.
Heat the oil in a frying pan over a medium heat. Add the langoustines and scallops and fry, turning once, until the langoustines are pink and cooked through and the scallops are golden-brown and just cooked through.
Place the razor clams into a large, deep frying pan with a lid and place over a medium heat. Add the wine and bring to the boil, then cover with the lid. Cook for 3-4 minutes, or until the razor clams have opened and are cooked. (Discard any razor clams that have not opened.)
Once the octopus 'sausage' is very cold and holding its shape, finely slice the octopus into round slivers.
For the salad, place all of the salad ingredients into a bowl and mix well.
To serve, place three slices of octopus onto each plate. Place a langoustine, a scallop and a razor clam onto each plate. Place a handful of salad onto each plate and serve.
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