STAUB PAELLA PAN Sole rolls à la paella




20 min.

Cooking time

35 min.
  • Peel the onions and garlic, cube finely and sauté briefly on the stovetop in 2 tbsp. olive oil in a STAUB paella pan. Sprinkle it all with ground paprika. Add the crushed tomatoes, saffron and fish stock and simmer slowly at a low heat for about 6-8 minutes. Sprinkle the rice into the broth and simmer for 10 minutes.
  • In the meantime pre-heat the oven to 180°C. Wash the sole fillets and tomatoes and dab dry. Wrap each tomato with a fillet and season with salt, pepper and some lemon juice.
  • Place the rolls next to each other on the rice. Place the paella pan on the lowest slide-in rack of the hot oven for about 15-20 minutes to finish off the cooking.
  • Finely chop the parsley, mix with the remaining olive oil and drizzle over the cooked sole rolls.

1 onion

2 garlic cloves

6 tbsp. olive oil in total

1 tsp. sweet ground paprika

100g crushed tin tomatoes

1 tsp. saffron threads

500ml fish stock

Salt, Cayenne pepper

250g Paella rice

About 16 small sole fillets

About 16 cherry tomatoes

Juice from 1 lemon

Sea salt

Ground black pepper

2-3 sprigs of parsley