Tincatinker is right. Most of the time Pulpo comes in bite sized chunks, on a wooden board with olive oil, paprika, and sea salt sprinkled on it. It is VERY good. The interior part is just white meat, with a texture of something like lobster. It will have the skin still on it and the suction cups. They're a little softer than the interior part. Pulpo does not have a strong taste, just a very mild seafood taste.
I've had it a number of ways. As described above most of the time; but also baked in the oven with potatoes, chopped up in very small pieces in a vinaigrette salad, pulpo and rice (that must have been the "down-home" version), and grilled pulpo and shrimp skewers. I've never had it that I didn't thoroughly enjoy it. As I said, it has a mild flavor, so don't fear that you're going to get a wild, strong, fishy taste.
As I tell people: Maine has its lobster, New England has its clams, Maryland has it's crabs (pardon me while I genuflect in the direction of Annapolis), the South has its shrimp, and Louisiana has its crayfish, but Galicia has its pulpo. And its all good.