From Penelope Casas' book "Tapas: The Little Dishes of Spain". One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party.