Kata Rocks 186/22, Kok Tanode Road, Karon
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 till soft. Add grated red tomatoes and cook till 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.