Traditionally this is served in a bowl in the middle of the table, everyone dipping in a spoon and using a slice of bread to catch the drips. Alternatively, serve in small bowls.
Jeannie Chesterton trained at Le Cordon Bleu in London. For over 30 years she has lived in Andalucia with her husband, Sam. They are co-authors of the Buenvino Cookbook: Recipes from our Farmhouse in Spain (£20, Bene Factum).