Roast bell peppers in the oven or burn them on the stove. Transfer them into a tight seal container and let them sweat for a while.
Chop jalapeno, garlic, parsley and coriander and put them in a salad bowl.
Slice calamari into rings and blanch them in the boiling water for 30 sec. drain them and transfer them into the bowl with jalapeno and herbs.
Take the peppers out of the container, peel them and take out the seeds. Dice them and add them to the calamari. Season with salt, pepper. lemon juice and olive oil and mix well.
Serve warm on toasted or fresh bread.