Spicy Spanish Pork Recipe - Picadillo

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.