i Dominican Republic - travelfilm.de

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Dominican locrio
This native preparation of rice is the
missing link of the Valencian paella
(rice dish with meat, fish, seafood and
vegetables). Apparently, the Spanish
ladies who arrived here at the time of
the conquest, bereft of the ingredients
for a paella, adapted the recipe to the
ingredients found on the island. For
example, they substituted annatto for
saffron; and giving free rein to their
imagination, they created a basic formula
from which emerged the delicious
Dominican locrio.
In our country, locrio is made with the
most varied ingredients. For this reason
it is considered the most versatile dish of
the native kitchen, allowing us to create,
with a little rice and whatever else is at
hand, an exquisite meal for our special
guests.
The siesta habit
The native Dominican still takes a nap
after lunch. If time permits, take a
momentary vacation, and let yourself
sway in a hammock for about ten or
fifteen minutes after lunch. You will
understand why it is so difficult for us to
get rid of this habit.
When on the contrary, you believe a
walk will aid your digestion, take a tour
of the colonial district and walk in the
Colonial Zone, experiencing the historical
legacy that the city preserves and
showcases in its legendary monuments.
In the early hours of the afternoon, the
oldest streets of the First City of the
Americas are all yours. �