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