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Spicy Spanish Pork Recipe - Picadillo


Picadillo - Spicy Spanish Pork Tapas

Picadillo - Spicy Spanish Pork Tapas

(c) 2007 Lisa Sierra Licensed to About.com
This 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 Spanish recipe that can be made as a "tapa" or a main course. If you do not eat pork, substitute beef.

Prep Time: 24 hours

Cook Time: 15 minutes

Total Time: 24 hours, 15 minutes


  • 2 lbs lean pork, cut into 1 inch cubes
  • 1 Tbsp hot paprika
  • 2 Tbsp sweet paprika
  • 3 cloves of garlic, diced very small or put through a garlic press
  • 1 cup white wine
  • pinch of oregano
  • pinch of salt
  • French-style bread and/or fried potatoes to accompany


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.

BBQ Method: To cook on the barbecue, simply slide meat cubes on skewers and grill, careful not to overcook.

Serve with French-Style bread or fried potatoes.

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