Saturday night fiebre?Everything tastes great when there's a sidewalk involved: cheesesteaks, roast pork, water ice and custard. But paella?
Bar Ferdinand owner Owen Kamihira remembers watching it being cooked alfresco when he was a child in Spain. So Saturday nights, weather permitting, he has a sous chef set up a black, two-foot paella pan, heated by a propane flame, outside the restaurant in Northern Liberties.. (The chef ladles in stock and olive oil, drops in chorizo, chicken, sofrito (garlic, onions, tomatoes), rice and more stock. It's cooked till it develops a great crust and gets topped with shellfish. Saturday night, to mark Bar Ferdinand's first anniversary, Kamihira will set up a four-foot pan.