Barceloneta Seafood Rice
by Chef Laia Pons, Kata Rocks Oceanfront Restaurant – Kata
At Kata Rocks Oceanfront Restaurant, Executive Chef Laia Pons brings her Barcelona roots to the shores of Phuket. Her Barceloneta Seafood Rice combines the soul of Catalan coastal cooking with the spirit of island life — fresh prawns, saffron, and Mediterranean ingredients layered into a rich, sun-drenched seafood masterpiece.
Ingredients
8–10 raw red prawns
250 g calamari
250 g cuttlefish
1 large onion, chopped
1 red bell pepper
100 g Spanish rice
1 garlic clove, chopped
Pinch of saffron
400 g grated red tomatoes
300 g mussels
100 g green peas
Extra virgin olive oil
Monkfish, shrimps, and crab (optional)
Method
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Fry the red prawns in olive oil, then remove and set aside.
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Chop and sauté the calamari and cuttlefish until lightly golden.
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Add chopped onion, garlic, and red bell pepper; cook until soft.
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Stir in grated tomatoes and cook until the mixture darkens to a rich brown color.
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Add rice, saffron, and seafood stock. Simmer gently for about 12 minutes.
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Add mussels, green peas, and return the prawns to the pan.
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Cook for another 5 minutes, until the rice is tender and infused with flavor.
