The octopus Galician (in Galician I polbo to feira) is a traditional dish of Galicia and basic in its cuisine, but their use is widespread throughout Spain. It is a festive dish made with whole boiled octopus (usually in copper pots) that is present in the festivals, fairs and pilgrimages of Galicia, El Bierzo (León) and Sanabria (octopus sanabresa) (Zamora) hence its name “to feira”. Cooking is traditionally performed by polbeiras (word for the Pulperas in Galician), now usually it served frequently as cover.