[h1]Cooking Term[/h1]
Pulpo a Feira ( Galician Octopus ): This simple traditional dish is octopus prepared in olive oil with smoked Pimentón Piquant and sweet and a serving of boiled potatoes called Cachuelos which originated from Peru ( 1500s ).

In Galicia, octopus is a delicacy. This ancient fisherman´s dish is eaten on a wooden round thick board at local holidays and is paid homage to during Lent. This dish iis also served all over The Iberian Peninsula in its major cosmopolitan cities.