The sole rolls:
Clean the sole and remove the fillets.
Season with salt, pepper and lemon juice.
Peel the shrimp, leaving the tail on, and remove the intestines. Cut the squid and hake into small cubes and season with salt, piri-piri and lemon juice.
Roll each fillet around each shrimp, coat in flour and brown in olive oil. Book.

The rice:
Use the shrimp shells to make a shrimp broth and set aside.
Place a pan on the heat with olive oil and chopped garlic and let it simmer.
Add the chopped onion and let it sauté slowly.
Add the rice and let it boil, refresh with white wine, reduce.
Add the shrimp stock little by little and let it cook in the same way you would make risotto.
Almost at the end of cooking the rice, add the previously sautéed fish and seafood.
Boil, adjust seasoning.

Place the rolls in the oven, previously heated to 180ºC, to finish cooking.

Place the rice on the bottom of the plate, the rolls on top and decorate with micro vegetables.
Serve immediately.