My suggestion: 5 nights in San Sebastian!

Thanks for your reply.
How much time do we need for SdC? We were saving it for the end, because have to return the car on the last morning and would have all day before we catch the train that night. I was thinking to arrive the day/afternoon before to allow some more time vist the city.

Where would be a good place in Costa da Morte or Rias Altas to stay 2 nights. It is good the distances are not so far, because I think we will really enjoy exploring. We could probably handle a few single nights since the rest of the trip we are at least staying 2 nights at most spots.

I guess we will have to save San Sebastian for another trip. A good reason to return to Spain.

Once again, thank you for your advice.

Yes arriving in SdC for the afternoon is a great idea. That will leave you around 24 hours in the city excellent as it will give you time to explore and go out during the evening. The evening should be excellent to explore bars etc with less tourist around.
I think anywhere along the Costa Morte is going to be nice. Some of the larger villages/towns have not so much as charismatic as I personally had hoped for. Muros and Nioa spring to mind. Plus visit Padron for the famous "hot peppers" (Although you can actually buy them everywhere)

I defer to ribeira sacra as an expert in Galicia, but I have traveled around the rias and Costa do Morte, including Muros and Noia , and although it is picturesque I wouldn't want to stay out there in the evenings. I think you could base yourself in Santiago and do those as day trips. I am a big fan of Santiago and find that only 24 hrs there does it a disservice.

Can wait to have some octopus.

The Galicians say that Pulpo (Octopus) is best eaten in the city of Ourense. I personally do not know if that is true. However the best way to eat it is Pulpo a la feria. That is eaten at a market usually in a catering tent. If your travel companion does not like the idea of Pulpo then there is usually some churrasco available too.

Many pulpo stories.

On one visit to Galicia, they family wanted to fill their new freezer with pulpo. We drove to the coast and they bought 30 kilos of pulpo and I put it in the trunk of the rental car. When we got to the farm, every bag had broken and the trunk was filled with sloshing pulpo. When we returned the car we smiled and ran.

The family uses the old stone basin atttached to the house to clean the pulpo. It used to be used for washing clothes, which we did on our first visit in 1972.

We have eaten pulpo in a tent. It was OK, but the cheap wine singed the cilia in your throat. Gallegos loved the pulpo, however.

We love pulpo- or in Hawaiian "he'eia". We eat it in cooked in cocunut milk and taro leaves. Or 'poke' style marniated in soyu, with seaweed, onions or even Korean Kim Chee sauce. My husband can tell you a story of diving for octopus in which the octopus caught him instead. When he was pulling it out of the net the octopus wrapped all it tentacules arround my husband mask and face. But we still had it for dinner.

Aduchamp; don't drink and drive then the wine will not hurt your throat!
Punatic, Puplo is cooked very differently here.