By: Franchesca Livraghi | @breakthrukitchen

Locrio de salami is one of my favorite recipes mami would make growing up! It was one of her go-tos because it comes together so quickly, and it packs a generous dose of vegetables so it’s also nutritious enough to be perfect for family dinners.

Locrio is my one-pot dinner go-to

Now that I live on my own, locrios have become my go-to for when I need an easy but flavorful meal for my family. One of my favorite things about locrios is that it’s a one pot recipe, so you barely have any dishes to clean after everything is said and done!

My favorite locrio will always be locrio de pollo. It’s super filling and such a classic, but locrio de salami is a lifesaver for those days when I forgot to take the chicken out to defrost, or I'm completely out of fresh meat.

Adding corn makes this locrio extra special

Corn is an optional ingredient that makes this locrio stand out. It adds a touch of sweetness and a bit of texture that pairs perfectly with the salami. If you’ve ever had arroz con maíz, you know how delicious corn in rice can be, and this makes it even better.

It’s such a simple addition, but it really makes the dish feel more complete and satisfying. Trust me, once you try it, you won’t want to make locrio without it!

Use your favorite brand of salami

Since salami is the star of the dish, using a high-quality brand you love will make all the difference. Some are smokier, some are saltier, and others are more mild. If you want to keep it super authentic, go for salami Induveca. It is the most popular one in the Dominican Republic because it’s packed with flavor, and an added bonus is it works perfectly in locrio. 

No matter what you go with, just make sure it’s a brand you love since the salami is what really makes this dish shine! If you’re buying salami specifically for this recipe, you can use the leftovers to make los tres golpes for breakfast. It’s a delicious way to enjoy the rest of the salami!

Fry the salami until slightly crispy

Frying the salami until it is slightly crispy is a must for me. I like to cook it just until it is on the crisper side, but that is completely up to you and your preference. Before adding the Loisa Recaito, vegetables, and seasonings like Organic Adobo, Oregano, and Sal Marina, make sure the salami is cooked just right. This step is going to add so much flavor to the dish!

Extra long grain rice is key

Extra long grain rice is key to getting the perfect texture in this recipe. It cooks up fluffy and separate, which is exactly what you want for locrio. My go-to brand for this recipe is Canilla. It’s never let me down and always gives me the best results.

I use it for everything, whether it’s arroz blanco, arroz amarillo, or even my moro recipes. It’s reliable, easy to work with, and the flavor and texture are always on point!