August Recipe

Posted on Posted in Market Report
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Seafood Paella


1. Peel and devein the Prawns, reserving the heads and shells. Return the Prawns to the fridge.

2. To make the stock – heat the oil in a large pan over a medium-high heat and add the Onion, Tomatoes, Garlic, and reserved Prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube (I like Chicken but you can use a Fish one). Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.

3. Heat the oil in a large Paella pan or an extra-large frying pan. Brown the Monkfish for a few mins each side, then remove and set aside. Add the Onion and fry for 4-5 mins until softened.

4. Stir in the Rice and cook for 30 secs to toast. Add Garlic, Paprika, Chilli and Saffron, cook for another 30 secs, then stir in the Tomatoes and 1.5 litres of stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the Rice should still be al dente). Return the Monkfish to the pan with the Prawns, Langoustine and Squid.

5. Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10 mins then add Peas and Broad Beans, cover and cook for another 5 mins. Make sure before serving the Prawns and Langoustines are cooked through. Scatter over the Parsley before serving and add quarters of Lemons to the plate.

Seafood Paella


20-24 Raw Shell-On King Prawns but normal Prawns are fine too (but add more)

2 Tbsp Olive Oil

500g Monkfish, cut into chunks

1 Large Onion, finely chopped

500g Paella Rice

4 Garlic Cloves, sliced

1.5 Litres of Stock (Fish or Chicken)

1 Red Chilli, finely chopped

250g Squid rings

16 Raw Langoustine

2 Tsp Smoked Paprika

Pinch or two of Saffron

½ x 400g can chopped Tomatoes (save the rest for the stock, below)

100g Fresh Peas

100g Fresh Baby Broad Beans

Handful Parsley Leaves, roughly chopped

2 Lemons

Chermoula Marinade For Fish (or Meat)


1. Chop the coriander, oregano and parsley leaves together to a very fine mince or whack in food processor. You should have 1 cup of minced herbs. Transfer to a saucepan.

2. Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well.

3. Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning but be very careful you don’t burn yourself.

4. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so, you can also use this for meat too.

Chermoula Marinade For Fish (or Meat)


1 Large Bunch Fresh Coriander

1 Large Bunch Flat-Leaf Parsley

¼ bunch Oregano

8 Garlic Cloves, crushed with the flat blade of a knife

1 Teaspoon Sea Salt (or more to taste)

1 Tablespoon Fresh Ground Cumin (or more to taste)

1 Tablespoon of Very Fragrant Crushed Dried Red Pepper (or more to taste)

1 Tablespoon Ground Sweet Red Pepper Paprika (or more to taste)

1/2 Cup Extra-Virgin Olive Oil

1/4 Cup Fresh Lemon Juice

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