If you mean Spanish-style capers (alcaparras), here’s a detailed, traditional way to prepare Spanish capers in garlic, olive oil, and sherry vinegar. They’re excellent with fish, chicken, potatoes, or crusty bread.
Spanish-Style Marinated Capers
Ingredients
- 1 cup capers, preferably in brine
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, very finely minced
- 1 tablespoon sherry vinegar
- 1 teaspoon smoked Spanish paprika (pimentón)
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- Small pinch of red-pepper flakes, optional
- 1 teaspoon lemon zest
- 1–2 tablespoons water, if needed
Preparation
- Rinse the capers
Drain the capers and rinse them briefly under cold water. If they are particularly salty, soak them in fresh water for 10–15 minutes, then drain well. - Prepare the garlic oil
Put the olive oil in a small pan over low heat. Add the minced garlic and cook for about 1–2 minutes, just until fragrant. Don’t let the garlic turn dark brown—it can become bitter. - Add the paprika
Remove the pan from the heat and stir in the smoked paprika. The residual heat will release its flavor without burning it. - Make the marinade
Transfer the oil mixture to a bowl. Add the sherry vinegar, oregano, black pepper, red-pepper flakes, lemon zest, and parsley. - Add the capers
Stir in the drained capers until they’re completely coated. - Let them marinate
Cover and refrigerate for at least 1 hour. For much deeper flavor, let them sit 4–24 hours. - Serve
Bring them close to room temperature before serving. Drizzle a little additional olive oil over them and garnish with parsley and a little lemon zest.
How to use them
These Spanish-style capers are especially good with:
- Grilled or pan-seared fish — spoon the capers and their flavored oil over the fish.
- Chicken — add them during the final few minutes of cooking.
- Patatas bravas — scatter a few over the potatoes.
- Spanish omelet (tortilla española) — serve alongside.
- Rice dishes and paella — use sparingly as a salty, acidic garnish.
- Crusty bread — spoon the capers and oil over toasted bread.
- Salads — particularly tomato, roasted pepper, or potato salads.
Tip: Capers are naturally quite salty, so don’t add extra salt until after tasting. The combination of good olive oil + sherry vinegar + smoked paprika + garlic is what gives this preparation its distinctly Spanish character.