Or so the Phoenicians called the Iberian peninsula. There used to be a huge European Rabbit population in what we today call Spain. Then of course, man arrived, started to farm the lands and considered them to be a nuisance (for obvious reasons). They were trapped, culled and cooked. However, the rabbit played a crucial part in the natural biodiversity of Spain. Due to the falling numbers of rabbits in the wild, their natural predators - the Spanish Imperial Eagle and the Iberian Lynx - are being starved into near extinction. Rabbit remains an important ingredient in the Spanish kitchen, and over 30 million farm-bred rabbits are consumed every year.
There was rabbit stew on the menu last night, as well as paella, albondigas (braised pork and veal meatballs in a rich tomato sauce), gambas al ajillo (grilled garlic prawns), pollo (chicken), cordera (lamb) and bistec (beef steak) - all of which I am sure are truly delicious. However, the eight of us decided to combine a variety of tapas to make a full meal ( as the Spanish often do).
The term Tapas derives from the Spanish word tapa, which means "cover" or "lid". Originally, sherry drinkers would cover their glasses of sherry with a slice of bread or meat (ham or chorizo) after each sip to prevent fruit flies from hovering over the sweet sherry. The bar owners soon discovered that the salty meat made their customers more thirsty, and increased their alcohol sales. It was not long before the tapas became as important as the sherry! Tapas include a wide variety of hot, cold, stuffed, marinated and fried food - easily eaten by hand. Tapas meals are designed to encourage conversation, as people are not focused upon eating their own meal, but rather engage with fellow diners to discuss the taste and flavours of the various dishes. So, on behalf of the 58,271 Spaniards living in Australia: Buen Provecho!
We indulged in the pleasure of tapas-dining at Granada Café and Tapas Bar in South Brisbane, just across the Brisbane river from the CBD. Granada is clearly popular as an after work destination, where one can sit and sip on a glass of Albarino, Queimada or Agua de Valencia, gazing at the huge photographic mural of The Alhambra (13th century Royal Residence in Granada, and one of the most visited World Heritage Sites in Spain). Our tapas selection included fried calamari with aioli and lemon, crumbed olives, Setas con Jerez (mushrooms with sherry), chorizo with white bean puree, Tortilla de Espanola (potato and onion tart), Empanadila de Carne (pastry turnover with braised beef cheek), Piquillo con Bacalao (baby red peppers stuffed with salt cod and potato....delicious!) and deep fried whitebait. On arrival we ordered a jug of ice cold Sangria (really good) and Phil and Andrew each tried a Spanish beer. The Coto 2010 Tempranillo from Rioja was a perfect match for the different flavours that saturated our palates. To conclude we shared a platter of Churros with Spanish chocolate dipping sauce - just the right amount of sweet to end the evening.
Where does one start when sharing interesting facts about Spain? With a history so rich and diverse, we managed to cover the Spanish Armada (and how the weather was it's worst enemy); the Spanish Flu of 1918 (which never started in Spain, but only named so because King Alfonso XIII of Spain was afflicted), which killed 40 million people; a bit of fashion, courtesy Mandy (Balenciaga), a bit of sport, courtesy Andrew (football dominating the discussion, Spain being the current World Cup Champion); a dash of olive oil, courtesy Martina (Spain produces 43,8% of the world's supply); of course the flag analysis and national animal (the bull...what else!) courtesy Boet; Nielen had a stab at some Bull fighting facts, Keith stomped down some flamenco steps, and Phil concluded with a joke:
Q: What did the Spanish Fireman name his two sons?
A: Hose A and Hose B
one more...
Q: How many Spaniards does it take to change a light bulb?
A: Just Juan
We are really keen to go back to Granada to try the rabbit stew and paella, but that will have to wait, as next week we shall spice it up in Bangladesh.
Sangria
Deep fried White bait 
Coto Vintage Rioja
Empanadilla
Piquillo
Tortilla
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