The Captain dials up the glamour for international chefs Miguel and Silvia aboard the Arvor Sportsfish 675

You might think The Captain only rolls in deep-vees, Carolina flares and fly-bridge cruisers. Not true. The Captain recently took a call from a good mate, Spanish chef, Miguel Cascales-Maestre. He said, “Hola Capitán, te quiero. Me encanta la barba. Yo haría cualquier cosa por estar contigo un día.” The Captain said, “Mate, you’re talking Spanish again. I can’t understand a bloody word” (which may have been just as well). Miguel went on. “I need a beautiful, Europeanstyled boat for a shoot on The Living Room TV show. I need a boat the ladies will love, that has a big light-filled cabin with comfortable seats out the back. Oh, I also need you to catch a squid. Don’t let me down El Capitán, I’m counting on you!” The Captain swallowed. “No, worries amigo,” he said, with just the boat in mind. A few phone calls later, he had his hands on the Arvor 675 Sportsfish. It fitted Miguel’s brief perfectly, but also gave The Captain’s crew a chance to test the off-shore cred of the eye-catching Arvor.


The Living Room team arrived in Pittwater, north of Sydney, with big smiles and a huge camera team in tow. Miguel was in fine form, accompanying the glowing Italian actress, opera singer, blogger and cookbook author, Silvia Colloca. The glamour team was looking a million dollars aboard the off-white Arvor. But the producer wasn’t happy. The Captain’s crew hadn’t landed a squid. You see, the rain had only just stopped bucketing down and the harbours were filled with water the colour of chocolate milk. Visibility was down to about 5cm.

However, the stern-faced producer wasn’t impressed with our excuse. She wanted a cephalopod, NOW!  With one last “Hail Mary” late in the day, Silvia – the most unlikely of fishing heroines – cast into the murky depths and hooked the unluckiest squid that ever existed. It was a gift from the Spanish gods. She excitedly reeled it straight to the rod tip and waved it around like a conquistador who had just discovered a temple stuffed with Inca treasure. Roars erupted from the ecstatic crew. The producer nodded approvingly. Miguel winked at The Captain, who breathed a sigh of relief. The job was done.


The Captain was feeling lucky, so he rolled the dice again. This time he took the Arvor to the continental shelf, chasing black marlin. It was five-star game-fishing out on the back deck. There were fruit platters, cheese boards and imported beers aplenty as The Captain’s crew sunned their backs while riding the east Australian current. The party was rudely interrupted when a black marlin took the Pakula long rigger… but that’s another story for another day.


Read about The Captain’s black marlin adventures aboard the Arvor in the next issue of The Captain – or check out the video on www.thecaptain.tv


A creative take on traditional paella, this dish is typical of the southern Spanish city of Valencia. The calamari ink gives it its distinct colour and the amazing bomba rice absorbs all the mouthwatering flavours without becoming heavy or gluggy. The only thing missing? A chilled glass of Cava to wash it down.


Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes


400g cleaned calamari, scored

400g king prawns, peeled, tails intact

1 tablespoon olive oil

2 garlic cloves, finely chopped

100g tomato puree

1 tablespoon sweet paprika

2L fish or vegetable stock

1ó teaspoons calamari ink (available from your fishmonger)

pinch of saffron threads

400g bomba rice

Salt and pepper

Aioli, garnish

1 bunch chives, finely chopped, garnish

1 lemon, garnish


Cut calamari and prawns into 2cm pieces.

Heat oil in a 25cm round paella pan or frying pan. Add calamari and prawns and cook for one minute. Add garlic, puree and paprika. Cook, stirring, for about one minute or until fragrant.

Stir in stock, ink and saffron. Bring to a boil.

Sprinkle rice evenly into pan. Season. Simmer gently for 20 minutes on medium heat, shaking pan occasionally. Allow to rest for 5 minutes before serving.

Serve with aioli, a handful of chopped chives and a wedge of lemon. Olé!