SPAIN: AT BREAKING POINT? A political and economic analysis for 2013 IBERIANS OF THE YEAR: The most influential people and groups of 2012

SpainX5 is a shamelessly subjective view of the country, looking at and celebrating its greatest people, places and products. With no scientific basis for its opinions, these articles are based on nothing more than gut feeling.

Raúl González

Raúl González

Football Players 1
Sara Carbonero

Sara Carbonero

Famous People 2
Bilbao

Bilbao

Cities 3
Vigo

Vigo

Cities 4
Manolo García

Manolo García

Rock Bands 5
Paella

Paella

Food 6
Joan Manuel Serrat

Joan Manuel Serrat

Rock Bands 7
Bacalao

Bacalao

Food 8
Raúl González

Raúl González

Slower than a snoozing turtle. Too bossy by half. A training ground grump. Yes, yes, all of that may be true, but love him or hate him, Raúl ...

Sara Carbonero

Sara Carbonero

To some she is merely the trophy girlfriend of footballer Iker Casillas. But when the British press accused her of distracting goalkeeper Casillas in the 2010 World Cup, ...

Bilbao

Bilbao

Not so long ago, Bilbao was seen as an unattractive place, known for its industry and the dark-suited bodyguards who escorted public figures threatened by ETA around town. ...

Vigo

Vigo

Many will raise an eyebrow at the sight of this Galician industrial town being included and will argue that its more fêted rivals/neighbours Santiago de Compostela and A ...

Manolo García

Manolo García

His band, El Último de la Fila, were easy to snigger at, perhaps because they looked so un-rock ‘n’ roll, but you can’t argue with their commercial and ...

Paella

Paella

The iconic dish of Spain. The food version of flamenco. And, like flamenco, there are as many styles as there are people to make it. Home-cooked, anyone ...

Joan Manuel Serrat

Joan Manuel Serrat

A controversial choice, given that the Barcelona-born Serrat is more of a folk singer than a rocker; a Catalan Leonard Cohen, perhaps. But when it comes to Spanish ...

Bacalao

Bacalao

Cod preserved in thick layers of salt, providing a unique flavour and texture. Traditionally done as a way to store fish - though much of it now comes ...