Choco is the Galician name for small cuttlefish, and Redondela has made them its own. The dish appears on menus throughout town, most commonly grilled on the plancha with a drizzle of olive oil and garlic, or fried in olive oil and served with Padrón peppers. The cuttlefish are tender and mild, quite different from the rubbery octopus that dominates menus elsewhere in Galicia.
The Festa do Choco, held each spring in the town, draws visitors from across the province. If you're in Redondela in May, you'll find enormous pots of the things being cooked in the street. Outside festival season, any of the traditional bars along Rúa Isidoro Queimaliños or the Praza da Constitución serve them reliably. Ask specifically for fresh choco da ría to get the local catch rather than frozen imports.