Barceloneta Seafood Rice

Kata Rocks Oceanfront Restaurant

Kata

Chef Laia Pons

Kata Rocks Oceanfront Restaurant
www.katarocks.com

[streetsofphuket]107 C6

Ingredients

8-10 raw red prawns
250g calamari
250g cuttlefish
1 large onion chopped
1 red bell pepper
100g Spanish rice
1 garlic clove chopped
Saffron
400g grated red tomatoes
300g mussels
100g green peas
Extra virgin olive oil
monkfish, shrimps and crab

Method
Fry the red prawns, chop the cuttlefish and calamari with the extra virgin olive oil; reserve the prawns. Add chopped onions, garlic and bell pepper and cook until soft. Add grated red tomatoes and cook until brown colour. Add rice, salt, saffron and seafood stock. Cook for 12 minutes, and then add the mussels, green peas and red prawns. Finally cook for 5 minutes until the rice is cooked.

Chef Laia Pons

Executive Chef, Laia Pons, brings her wealth of knowledge and international perspective while leading the talented culinary team at Kata Rocks. With an impressive career history spread across many fine establishments, Chef Laia provides a wealth of inspiration and enthusiasm in the culinary department.

Originally from Spain, Chef Laia developed her knowledge and experience in iconic restaurants, including the two-star Michelin restaurant Abac and one-star Michelin restaurant Caelis, both in Barcelona. After working in acclaimed Michelin-starred restaurants, Chef Laia felt that the time had come for a new challenge and moved to Asia. She initially worked with Raffles Hotels and The Opposite House in Beijing, where she further fine-tuned her true passion for the culinary arts. Since the beginning of her role at Kata Rocks, Phuket, Chef Laia Pons has infused the team with a sense of creativity, passion and originality in her approach to fine dining
Kata Rocks Oceanfront Restaurant