Locrio is a Dominican adaptation of the Spanish paella. It consists of seasoned rice with a meat such as pork, chicken, fish, rabbit, or sausage. Never beef.
Dominican pork sausage is called Longaniza and it originated in Spain. In short, locrio de longaniza is basically Pork Sausage and Rice. I like that you can eat this recipe by itself or with other side dishes.
In the Dominican Republic, like many other countries were the Spanish ruled, the longaniza has been adapted to incorporate the local flavors. Some are sweet, some are spicy, but in the Dominican Republic it is savory with spices such as sour oranges or lemon, garlic, oregano, salt, and pepper among others. In the Dominican Republic, the longaniza is a fresh sausage, even though, in some countries like in Spain, it is dried for a few days like a salami.
In my opinion, there is no real substitution for longaniza, but in a pinch, you could also use dried Spanish summer sausage (salchichón). You can find longaniza in most Dominican or Puerto Rican food markets in the meat department or sometimes in the frozen section.
- 3 cups of Long Grain Rice
- 1 lb. of Longaniza
- 5 tbs. of Sazón Seasoning
- 2 Cloves of Garlic
- 2 tbs. or Tomato Paste
- 2 tsp. of Adobo Dry Seasoning
- 1 big Carrot cubed
- 1 big Stalk of Celery
- 1 Pinch of Oregano
- 4 cups and 2 tbs. of Water
- 15 Pimento Stuffed Spanish Olives (optional)
- 2 tbs. of Capers (optional)
- Salt and Pepper to taste
- Heat in high heat a large deep bottomed pot. Add longaniza and 2 tbs. of water and brown.
- Add sazón, adobo, oregano, garlic, celery, carrot, olives, and cook for a minute.
- Stir in the tomato paste until well incorporated.
- Add the water. Decrease heat to medium and bring to a boil.
- Add the rice and salt and pepper. Make sure you stir it often to avoid sticking.
- Once the water evaporates, cover and simmer at low heat for 15 minutes.
- Stir and cover at low heat for another 5 minutes or until rice is “done”. Rice is done when firm but tender inside.
This recipe serves 4 to 6 people