Technique: Simply Super Tender Squid

This dish has legs. Well, technically they're arms, eight of them, plus two tentacles. The squid at Chef Anthony Lamas's Seviche is as tender and juicy as a summer tomato—from the top of the one-eyed sea beast's mantle-fins to the suckers on the tips of its tentacles. How does this Louisville chef do it? Turns out, it's simple as ceviche. 

"I marinate the fresh squid that we get in from Rhode Island to tenderize it, giving it an amazing texture," says Lamas. He's the very heartbeat of Latin cuisine for the Ohio River Valley and beyond. Lamas has Puerto Rican and Mexican roots and trained and worked on the West Coast before his conquest of landlocked Louisville began in 1992. "I fell in love with a girl from the South. We aren't near the ocean, but we are near the UPS facility," says Lamas. Located near a major UPS hub, Louisville's access to the fresh bounty of the sea is due in large part to an army of guys uniformed in brown—a fortunate quirk of the restaurant business in the Derby City. It makes menu items such as Lamas's delicate baby squid, possible: Calamares a la Parrilla—Squid, Aji Amarillo, Black Mojo de Ajo, Parsley, and Aleppo Pepper.

Calamares a la Parrilla: Calamari, Aji Amarillo, Black Mojo de Ajo, Parsley, and Aleppo Pepper

Calamares a la Parrilla: Calamari, Aji Amarillo, Black Mojo de Ajo, Parsley, and Aleppo Pepper

Chef Anthony Lamas of Seviche – Louisville, KY

"I got the inspiration from the classic Spanish preparation. It's simple, just grilled and served with parsley and lemon," says Lamas. The squid is marinated in a shallow bath of extra virgin olive oil, lemon, salt, and pepper; then covered and refrigerated for a minimum of 4 hours, but no more than overnight. 

Marination is half the battle for a super tender squid; a super hot grill is the other. Lamas chars his squid quickly, leaving the pieces on the grill for no more than two minutes per side. Then the charred little suckers get tossed in more extra virgin with the addition of parsley and sea salt. 

"I add Aleppo pepper for some smokiness; Mojo de ajo—a classic Puerto Rican sauce used to marinate pork or served with tostones—for pop, and I add squid ink to that. I like the citrus tones it brings to the dish; the acid is nice with the char. The aji amarillo gives spice and brightness. The sauces also add great color contrast to the plate," says Lamas. 

Since arriving more than 20 years ago, what Lamas has added to the Louisville food scene, is a colorful and vibrant personality. He brings together his heritage, training, and technique and offers his adopted region the most transcendently tender squid possible—simple as that. 

Super Tender Squid Technique:

1. Clean squid.

2. Separate mantle from arms and tentacles.

3. Marinate with extra virgin olive oil, lemon, sea salt, and pepper for minimum of four hours but no more than overnight. 

4. Char on hot grill, leaving pieces on for no more than two minutes per side.

5. Toss with extra virgin olive oil, parsley, and sea salt; serve immediately. 

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Chef Anthony Lamas of Seviche ..