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Prepare a good sauce with onion, garlic, chives and paprika in a pan with vegetable oil.
Season and when it is well sofrito remove from the heat and reserve it.
Clean the fish and season with salt, freshly ground black pepper and lemon juice.
Clean and boil the shrimp and lobster for 5 minutes each.
Cut the lobster and the thin julienne shrimp, leaving two shrimp or whole prawns for each steak.
Fill the fillets with the seafood, a bay leaf and a sprig of rosemary and roll them up, introducing a shrimp at each end, so that the tail protrudes a little.
To cross with two chopsticks in the place that finishes the fold to avoid that the stuffing comes out.
Place the fillets in a baking dish greased with vegetable oil, cover them with the hot broth, the sofrito and the wine, cover with aluminum foil and place in the oven at 180 ° C for about 8 minutes.
Remove them from the container and drain them well. Then bake them for 5 more minutes at 195 ° C, but uncovered.
Garnish with strips of sweet peppers and peas. silo you can gratinarlo with cheese gouda or cheese to taste.
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