Thanks for the report, I went back and had the pulpo, and it was indeed quite good. Tender and nicely cooked. Well seasoned with a good hit of paprika.
Also tried the albondigas which were also good. Finely minced and sitting on a tomato sauce with a little bit of I think goat cheese(?) that added a pleasant gaminess.
And also the fabada, a white bean stew with pork belly. I also liked the fabada although the beans could have been cooked down a little more - they were a little on the mealy side. In a nice broth that wasn’t very thick but was very flavorful. Along with a few thick chunks of bacon-like pork belly and some spinach.
