Locrio [SEP] country of origin
Locrio
A locrio is a rice dish from the Dominican Republic. Similar to pilaf and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork, but no beef.
Origin.
The locrio is possibly a Dominican adaptation of paella.
Types.
Besides chicken, locrio is also commonly made of Dominican salami, guineafowl, rabbit, pork chops, arenque (dried herring), shellfish, or sardines (often called pica-pica).
See
uses turmeric
- Jambalaya - Louisiana dish influenced by "paella" and the French "jambalaia" from Provence
- Locrio - Dominican descendant of paella.
- Paelya - Filipino adaptation of "paella" that distinctively use glutinous rice, also uses annatto, turmeric, or safflower. Also spelled ""paella"", but pronounced differently.
Similar and descendant dishes Other dishes.
- Arròs negre - sometimes called ""paella negra"", a similar Catalan and Valencian dish using squid ink
- Biryani