Pulpo a la Gallega is a classic dish from Spain's northwestern province of Galicia, specifically from the town of Melide, which became a crossroads for merchants from all over. In this small town, octopus from the coast, smoky pimentón, peppery olive oil, and baby potatoes were brought together to create something special for feast days. At the Pulpo y Mellijones a la Gallega kiosk, try this dish two ways, with octopus or with mussels.