As a Galician, I'd swap the garlic sauce for good quality potatoes and simple seasoning as they amplify the delicate flavour to the utmost degree :) Polbo á Feira, though admittedly simple (sliced octopus over Galician cachelo potatoes boiled in the same water, served on a wooden platter and drizzled with olive oil, paprika and coarse salt), is a must-try if visiting Galicia, where it's cooked in large copper cauldrons, and best enjoyed while attending the weekly markets (fairs) it's named after: a national treasure.