10 cocktail sticks, cut in half, soaked in cold water20 baby squid, cleaned, cartilage removed, tentacles removed and reserved5-6 spicy cooking chorizo, peeled, finely chopped3 medium King Edward potatoes, peeled, cut into 3cm dice2 cloves garlic, skin on, crushed15 sage leaves, roughly chopped50g unsalted butter25g miniature, pickled capersZest of half a lemonOlive oil for cookingSea salt and black pepper