I first tried this dish when I ate at Jaleo, Jose Andres new restaurant in Las Vegas. It was so good, I had to make it myself! The original recipe calls for sherry vinegar. I didn't have any, so I used champagne vinegar instead.
I've served this dish time and time again to accolades of praise. I also used Farro Pasta, which digests beautifully. Easy to make and tastes delicious.