7 Katie Button Recipes Inspired by Spanish Cuisine From flaky Galician empanadillas to seafood with sofrito, these recipes showcase chef Katie Button’s approachable take on Spanish cooking. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on August 31, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell “Spain did something to me that I still can’t fully explain. The food, the culture, the way people move through meals without rushing — it felt like a way of living I wanted to bring home,” says chef Katie Button. She’s been doing precisely that since 2011, when she opened Cúrate Bar de Tapas in Asheville, North Carolina, after honing her skills in the kitchens of José Andrés and Ferran Adrià. The 2015 F&W Best New Chef has shared her Spanish sensibility with American diners through the restaurant’s menu, television appearances, and now two cookbooks. Her latest, Spanish Accent, offers a glimpse into her home kitchen, where she reinterprets classic American comfort food through a Spanish lens; that same approachable perspective is threaded through the recipes here. From her Spanish spin on pasta salad to a miniature version of the Galician empanada, these dishes offer a taste of how Button brings the flavors of Spain home. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. Meet Katie Button Nov. 13-15 in Charleston! She’ll share her secrets to unforgettable Spanish tapas at the Food & Wine Classic in Charleston. Get Tickets Now 01 of 07 Arroz con Cosas Whitney Anderson Katie Button’s “rice with things” is an adaptable, anything-goes variation on paella that replaces saffron with a rich, caramelized tomato-onion base. It elegantly highlights seasonal vegetables alongside your choice of chicken, sausage, or seafood. The prize at the end remains the same: a crispy rice socarrat and homemade allioli to tie it all together. Get the Recipe Save 02 of 07 Empanadillas Gallegas Whitney Anderson Cúrate chef Katie Button makes a snack-size version of empanada Gallega, typically a large savory pie from Galicia, Spain, filled with tuna, hard-boiled eggs, and chopped olives. The filling is held together with jammy sofrito, an aromatic vegetable blend of long-cooked tomatoes, onions, and garlic. Get the Recipe Save 03 of 07 Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Button makes the most of Spanish pantry staples like oil-packed white tuna, mild, sweet piparra peppers, and tangy sherry vinegar for bold flavor in this hearty pasta salad. Marinate the tomatoes up to eight hours in advance for the deepest flavor. Get the Recipe Save 04 of 07 Summer Peach and Blackberry Galette Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson Here, Katie Button layers sweet peaches, plump blackberries, and fresh thyme in a tender, flaky crust that comes together easily in the food processor. “The nice thing about this recipe is that it’s not too sweet, and proves that thyme and blackberries are truly best friends,” she says. Get the Recipe Save 05 of 07 Pescado con Sofrito Whitney Anderson Katie Button’s slow-building sofrito adds vibrancy to her quick-cooking wine-poached fish. Most of the hour-plus cook time is spent caramelizing the aromatic base to unlock its rich, rewarding flavors. Get the Recipe Save 06 of 07 Squid Ink Pasta with Catalan Aioli Evan Sung Toasted pieces of angel hair pasta simmer undisturbed with thinly sliced squid in a base of tomatoes, seafood stock, smoky pimentón, and rich squid ink. The noodles crackle at the bottom of the pan, creating crisp edges that contrast beautifully with a dollop of creamy aioli. Get the Recipe Save 07 of 07 Homemade Garlic Aioli Jennifer Causey Made from a handful of pantry staples in just five minutes, this classic condiment elevates whatever it touches, bringing garlicky creaminess to everything from fideuà to sandwiches and more. You can even use it as the foundation for a tangy dip. Get the Recipe Save Explore more: Food World Cuisines European Cuisines Spanish Cuisine Was this page helpful? Thanks for your feedback! Tell us why! Other Submit