The octopus from Galicia is darker, mimicking the rocky sea bottom where it hides, and has the hardest skin.
It can be eaten raw or cooked. Boiling, grilling, poaching, frying, steaming, and sautéeing are popular cooking methods used to prepare octopus. It can also be simmered or stewed over low heat for several hours.
Well-cooked octopus has a similar texture and taste as lobster. Its texture and smell are characteristic of the meat, while its flavor is mainly influenced by the ingredients used in the cooking. Very common pairing is eating it with potatoes.