Spicy Spanish Pork Recipe (Picadillo)

Dish of beef piccadillo and potatoes
Melanie Acevedo/ Photolibrary/ Getty Images
Prep: 24 hrs
Cook: 15 mins
Total: 24 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
456 Calories
21g Fat
15g Carbs
44g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 456
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 37%
Cholesterol 131mg 44%
Sodium 195mg 8%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Protein 44g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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" to serve a group or a main course to serve four people. This versatile dish that can be adjusted to suit your tastes, if you do not eat pork, you may substitute beef for an equally delicious meal.


  • 2 lbs. lean pork (cut into 1 inch1-inch)
  • 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
  • 1 loaf French-style bread and/or fried potatoes to accompany

Steps to Make It

  1. 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.

  2. Add the white wine and mix thoroughly. Cover tightly with a lid or plastic wrap. Place in refrigerator for at least 24 hours.

  3. After the meat has marinated, place 2 to 3 tablespoons of olive oil in a large frying pan and heat on medium heat. Remove meat from the refrigerator and fry in the 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 rustic Spanish bread or a baguette, or fried potatoes.