Jaleo by José Andrés Menu

When I was a young boy, I used to help my father cook the best-known dish in Spanish cuisine: paella. He would put me in charge of the open fire where we would cook for our friends and family. This is where I learned the art of controlling the heat, a skill needed by any chef. While heat is important to creating the perfect paella, the real star is the rice. Bomba rice from Valencia or Calasparra from Murcia are the best to absorb all the amazing flavors and to keep a perfect texture. ¡Buen provecho! - José Andrés When you hear the bell, it’s Paella Time! Our team will ring our famous Paella Cowbell every time a new paella is ready from our wood-fire grill. Our selection of paellas change daily and are available by the plate with garlic alioli. Please inquire with your server which paella is featured today. Please allow up to 45 minutes of preparation time for all paellas.

24-month cured Serrano ham with summer melon and sherry dressing

A traditional flauta sandwich with fresh tomato and Spanish omelette

Baked eggs with sobrassada ibérica and vegetables

A traditional mix of crispy fried potatoes and eggs

Grilled flat iron steak with fried egg, potatoes and mojo verde

Olive oil pancakes with house-made blueberry compote and Florida honey

A traditional flauta sandwich with fresh tomato and Spanish omelette

A classic Spanish custard with ‘espuma’ of Catalan cream and oranges

“Burnt” Basque goat cheesecake

Daily selection of sorbets

Yogurt and olive oil ice cream with textures of grapefruit

End your noche on a sweet note! The Selva Negra dessert at Jaleo was created specially to celebrate Disney’s 50th Anniversary featuring a decadent mousse made of Manjari 64% chocolate atop a crunchy feulletine base with black cherry chocolate sponge cake and topped with a chocolate glace

When I was a young boy, I used to help my father cook the best-known dish in Spanish cuisine: paella. He would put me in charge of the open fire where we would cook for our friends and family. This is where I learned the art of controlling the heat, a skill needed by any chef. While heat is important to creating the perfect paella, the real star is the rice. Bomba rice from Valencia or Calasparra from Murcia are the best to absorb all the amazing flavors and to keep a perfect texture. ¡Buen provecho! - José Andrés When you hear the bell, it’s Paella Time! Our team will ring our famous Paella Cowbell every time a new paella is ready from our wood-fire grill. Our selection of paellas change daily and are available by the plate with garlic alioli. Please inquire with your server which paella is featured today. Please allow up to 45 minutes of preparation time for all paellas.

A handmade rosemary and olive oil cracker topped with membrillo and Idiazábal cheese

36-month cured ham shoulder from the legendary free range, acorn-fed, blackfooted ibérico pigs of Spain

Unpasteurized sheep’s milk cheese. Nutty with a tangy, lingering flavor

Perfect to share! Flauta bread brushed with tomato and extra virgin olive oil, topped with paletilla ibérica de bellota

Cured acorn-fed pork sausage

24-month cured Serrano ham

/1 oz From 5 Jotas, 48-month cured ham from the legendary free range, acorn-fed, black-footed iberico pigs of Spain hand carved

Spreadable cured sausage from Mallorca made with ibérico pork and Spanish pimentón served with honeycomb and toasted bread

each Quince marmalade, goat cheese and walnut dust cone

Jamén ibérico de bellota and Royal Ossetra caviar

‘Ferran Adria’ liquid olives and stuffed olives with piquillo pepper and anchovy

Add 1 oz of royal Ossetra caviar with José Andrés chips , or to add to your favorite dish or for caviar bombs

Mixed greens with tomatoes, onions and olives with sherry dressing

Sliced apple and fennel salad with Manchego cheese, walnuts and sherry dressing

Traditional Catalan bean salad with tomatoes, olives and sherry dressing

Cold Salad of red and golden Beets, citrus, Mamå Marisa cheese, pistachios, and yogurt

A cold salad of Spanish Octopus, Bell Peppers, Tomato and Salsa “Rosa”

Seared piquillo peppers filled with goat cheese

Sautéed spinach with pine nuts, raisins and apples

Roasted sweet onions, pine nuts, and Valdeén blue cheese

Spanish omelet with potato and onions

Josper roasted red bell pepper, eggplant, and onion with boquerones

A Jaleo favorite: fried potatoes with spicy tomato sauce and alioli

Fried cod and potato fritters with honey alioli

Sobrassada and Manchego cheese pressed sandwich with honey

Fish of the day with stewed vegetables

Traditional “paella” made with toasted pasta with shrimp and squid sofrito

Traditional toasted-pasta paella with head-on shrimp, squid ink, calamari sofrito and alioli

Charcoal grilled octopus with potatoes and tomato confit

Head-on shrimp, with garlic and extra virgin olive oil prepared as José does in summer

Josper grilled 6 oz prime flat iron beef steak with confit piquillo peppers

Josper grilled Bell & Evans chicken thigh with a traditional vegetable stew

House-made traditional chorizo with olive oil mashed potatoes

Josper grilled presa ibérica de bellota with pan con tomate, mojo verde and honey mustard alioli

Acorn-fed ibérico whole pork tenderloin served with spinach, Idiazábal cream, pine nuts and Pedro Ximénez

A classic Spanish custard with ‘espuma’ of Catalan cream

Burnt” Basque goat cheesecake

Daily selection of sorbets

Rice, Saffron Espuma, Milk, Caramelized Apples

End your noche on a sweet note! The Selva Negra dessert at Jaleo was created specially to celebrate Disney’s 50th Anniversary featuring a decadent mousse made of Manjari 64% chocolate atop a crunchy feulletine base with black cherry chocolate sponge cake and topped with a chocolate glace