
World Paella Day
Wood-Fired Paella Menu
Rotating Daily Menu
- Monday: Arroz con Verduras (Paella of seasonal vegetables)
- Tuesday: Arroz con Pollo y Verduras (Paella of chicken, vegetables, and mushrooms)
- Wednesday (World Paella Day): Paella Valenciana (A true classic of chicken, rabbit, and artichokes)
- Thursday: Arroz a Banda con Gambas (Paella of sepia sofrito and head-on shrimp)
- Friday: Alcachofas y Setas (Rice with artichoke hearts, mushrooms, and piquillo peppers)
- Saturday: Bogavante y Costillas (Rice with vegetable sofrito, cuttlefish, pork ribs, and whole lobster)
- Sunday: Fideuá Negra con Pescado y Mariscos (Thin pasta in squid ink, sepia sofrito, baby squid, and branzino with saffron aioli)
Paella with Jaleo’s Ramon Martinez
Chef Ramon Martinez, Senior Director of Culinary at Jaleo, discussed his expertise on Paella and how Jaleo Disney Springs prioritizes presenting the dish authentically.
“Paella started in a very humble way, in Valenciana,” says Chef Martinez. “It’s made with chicken, rabbit, and romano beans, but when you make something else and call it paella, Valencian people will tell you it’s not paella; it’s arroces.”
Chef Martinez also spoke to the team at Jaleo led by José Andrés.
“José is all about authenticity. When I arrived here, José would bring chefs from Spain to show us how to cook paella, and for him, it was important to make everything, not just paella, as authentic as possible.”
You can join Chef Andrés, Chef Martinez, and the team at Jaleo Disney Springs for Paella Fest this September. To be part of the festivities, make your reservations here.