{"id":679,"date":"2025-10-13T10:42:05","date_gmt":"2025-10-13T10:42:05","guid":{"rendered":"https:\/\/thephuketnews.net\/WOP\/?p=679"},"modified":"2025-10-13T10:42:05","modified_gmt":"2025-10-13T10:42:05","slug":"barceloneta-seafood-rice-kata-rocks","status":"publish","type":"post","link":"https:\/\/thephuketnews.net\/WOP\/barceloneta-seafood-rice-kata-rocks\/","title":{"rendered":"Barceloneta Seafood Rice \u2013 Kata Rocks Oceanfront Restaurant"},"content":{"rendered":"<h3 data-start=\"1068\" data-end=\"1102\"><strong data-start=\"1072\" data-end=\"1100\">Barceloneta Seafood Rice<\/strong><\/h3>\n<p data-start=\"1103\" data-end=\"1165\"><em data-start=\"1103\" data-end=\"1163\">by Chef Laia Pons, Kata Rocks Oceanfront Restaurant \u2013 Kata<\/em><\/p>\n<p data-start=\"1167\" data-end=\"1531\">At <strong data-start=\"1170\" data-end=\"1236\"><a class=\"decorated-link\" href=\"https:\/\/www.katarocks.com\/\" target=\"_new\" rel=\"noopener nofollow\" data-start=\"1172\" data-end=\"1234\">Kata Rocks Oceanfront Restaurant<\/a><\/strong>, 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 \u2014 fresh prawns, saffron, and Mediterranean ingredients layered into a rich, sun-drenched seafood masterpiece.<\/p>\n<hr data-start=\"1533\" data-end=\"1536\" \/>\n<h3 data-start=\"1538\" data-end=\"1559\"><strong data-start=\"1542\" data-end=\"1557\">Ingredients<\/strong><\/h3>\n<p data-start=\"1560\" data-end=\"1857\">8\u201310 raw red prawns<br data-start=\"1579\" data-end=\"1582\" \/>250 g calamari<br data-start=\"1596\" data-end=\"1599\" \/>250 g cuttlefish<br data-start=\"1615\" data-end=\"1618\" \/>1 large onion, chopped<br data-start=\"1640\" data-end=\"1643\" \/>1 red bell pepper<br data-start=\"1660\" data-end=\"1663\" \/>100 g Spanish rice<br data-start=\"1681\" data-end=\"1684\" \/>1 garlic clove, chopped<br data-start=\"1707\" data-end=\"1710\" \/>Pinch of saffron<br data-start=\"1726\" data-end=\"1729\" \/>400 g grated red tomatoes<br data-start=\"1754\" data-end=\"1757\" \/>300 g mussels<br data-start=\"1770\" data-end=\"1773\" \/>100 g green peas<br data-start=\"1789\" data-end=\"1792\" \/>Extra virgin olive oil<br data-start=\"1814\" data-end=\"1817\" \/>Monkfish, shrimps, and crab (optional)<\/p>\n<hr data-start=\"1859\" data-end=\"1862\" \/>\n<h3 data-start=\"1864\" data-end=\"1880\"><strong data-start=\"1868\" data-end=\"1878\">Method<\/strong><\/h3>\n<ol data-start=\"1881\" data-end=\"2398\">\n<li data-start=\"1881\" data-end=\"1945\">\n<p data-start=\"1884\" data-end=\"1945\">Fry the red prawns in olive oil, then remove and set aside.<\/p>\n<\/li>\n<li data-start=\"1946\" data-end=\"2015\">\n<p data-start=\"1949\" data-end=\"2015\">Chop and saut\u00e9 the calamari and cuttlefish until lightly golden.<\/p>\n<\/li>\n<li data-start=\"2016\" data-end=\"2085\">\n<p data-start=\"2019\" data-end=\"2085\">Add chopped onion, garlic, and red bell pepper; cook until soft.<\/p>\n<\/li>\n<li data-start=\"2086\" data-end=\"2172\">\n<p data-start=\"2089\" data-end=\"2172\">Stir in grated tomatoes and cook until the mixture darkens to a rich brown color.<\/p>\n<\/li>\n<li data-start=\"2173\" data-end=\"2251\">\n<p data-start=\"2176\" data-end=\"2251\">Add rice, saffron, and seafood stock. Simmer gently for about 12 minutes.<\/p>\n<\/li>\n<li data-start=\"2252\" data-end=\"2315\">\n<p data-start=\"2255\" data-end=\"2315\">Add mussels, green peas, and return the prawns to the pan.<\/p>\n<\/li>\n<li data-start=\"2316\" data-end=\"2398\">\n<p data-start=\"2319\" data-end=\"2398\">Cook for another 5 minutes, until the rice is tender and infused with flavor.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Barceloneta Seafood Rice by Chef Laia Pons, Kata Rocks Oceanfront Restaurant \u2013 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 \u2014 fresh prawns, saffron, and Mediterranean ingredients [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":681,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[122,121,120,110,124,123,73,119,118],"class_list":["post-679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chef-laia-pons","tag-kata-beach","tag-kata-rocks","tag-mediterranean-food","tag-oceanfront-dining","tag-paella","tag-recipes","tag-seafood-rice","tag-spanish-cuisine"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=679"}],"version-history":[{"count":1,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":682,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/679\/revisions\/682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/681"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}