A row of about twenty small family-run cocinerías occupies the upper level of the Angelmó market hall, each with four or five tables and the same menu chalked on a board outside: curanto, paila marina (a seafood stew), conger eel in butter, sea urchin tongues, and king crab in cream sauce.
Quality is consistently good and prices reasonable. Try Caleta Angelmó or Marcelita's — both have been running for decades. Order the casoleta de mariscos at least once.