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 Picadillo - Spicy Spanish Pork Tapas (c) 2007 Lisa Sierra Licensed to About.com At a Glance Prep Time : 24hr 00min Cook Time : 15min Course : Appetizer, Dinner, Entree Type of Prep : Fry, Marinate, Refrigerate, Stir-Fry Cuisine : Spanish Spiciness Indicator : Mild Suggested ReadingSpanish Regional Cuisine - Castilla-LeonSpanish Paprika - Pimenton Picadillo - Spicy Spanish PorkThis recipe is popular in the region of Castilla-Leon. Cubes of pork are marinated overnight in a spicy mixture of paprika, garlic and white wine. Then the pork is quickly stir-fried and served with bread and/or fried potatoes. This is a very easy recipe. INGREDIENTS:
PREPARATION:Serves 6 as a tapa or 4 as a main course. Place cubes of pork in a large mixing bowl. Sprinkle hot paprika, sweet paprika, oregano and garlic over top. Mix with a wooden spoon or your hands. Add the white wine and mix thoroughly. Cover tightly with a lid or plastic wrap. Place in refrigerator for at least 24 hours. When ready to cook the meat, place 2-3 tablespoons of olive oil in a large frying pan and heat on medium heat. Remove meat from refrigerator and fry in pan. Salt to taste. Serve with French-Style bread or fried potatoes. User Reviews  Suggested ReadingSpanish Regional Cuisine - Castilla-LeonSpanish Paprika - Pimenton |
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