Octopus actually has two textures - the inner muscle is slightly chewy, while the exterior (where the suckers are) is very slippery.
Despite what a popular tourist guide says, Pulpo a la Gallega is the same thing as Pulpo a la Feria (or Pulpo á Feira in Galician). The addition of potato is optional, though when potato and vegetables are added it is normally grilled on a hot plate and called pulpo a la plancha or pulpo a la parilla.
Though Galicia is most famous for the gallego version, this is actually the most popular way of eating it throughout Spain. The grilled version is harder to find, easier for octopus novices to try (less slimey) and, in my opinion, a lot nicer!
Read more about Galician Food.
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Where to Try Pulpo a la Gallega: in Galicia, either in a city like Santiago de Compostela or A Coruña or in one of the region's beautiful villages.
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