Remove the bones from the meat and marinate it for 3 hours in wine, a little onion, garlic and bay leaf spices.
Prepare the chopped shrimps, not overcooked chickpeas, finely chopped onion, garlic, finely chopped parsley and paradeis pulp into a filling and season with a little salt, pepper and paprika.
Remove the fish from the marinade, drain well and rub dry, coat with the stuffing, roll up and tie. Brown the meat on all sides in oil, pour the wine from the marinade over it and steam it until it is tender.
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