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Locrio
rice, chicken, salami, guineafowl
It is the Dominican equivalent of Spanish paella. It’s made by cooking rice and meat — usually chicken or pork — all in the same pot so that the rice is infused with the meat flavors. Variations of the dish are enjoyed throughout Latin America and the Caribbean and is known in Saint Martin as lokri or locreo.
Created April 16, 2017 by: anika854
Related: 1 of 1
Paella
(Spanish)
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on …
Photo by: anika854 | https://en.wikipedia.org/wiki/Locrio
