Combine the lemon zest and juice with the oil. Add the chorizo and all the other ingredients up to and including the parsley, mix and season with salt.
Heat the butter in a frying pan, add the bread, toast until golden brown.
Remove the skin from the body of the calamari, remove the head and tentacles. Rinse (inside and out) in cold water, pat dry. Cut the calamari in half lengthwise, make diamond-shaped incisions on one side, brush with oil.
To grill the peaches
Charcoal/gas/electric grill: Grill the calamari over/on a very high heat (approx. 250 °C for approx. 1 min. on each side, season.
Serve the calamari with the chorizo sauce and sprinkle with the croutons.