Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5de2dd7f0d03472ba37814a3dea1949d",
    "updated": "2025-05-17T07:27:50.808Z",
    "title": "Spicy Roasted Onions",
    "subtitle": "Fırında Soğan",
    "description": "The small onions grown in southeastern Turkey are especially flavorful when roasted with olive oil, salt, and red pepper flakes. In Diyarbakır, these onions are traditionally served alongside roasted red peppers and Tomato and Pomegranate Relish, often accompanying kebabs. Use cipollini or other similarly sized onions or shallots, as larger onions are not suitable for this dish. Most of the effort lies in peeling the onions, but the delicious result will make it worthwhile. Serve them hot or at room temperature with kebabs, steak, other roasted meats, or add them to salads. They can also be smashed and added to sandwiches. These onions keep well for up to a week when refrigerated.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cipollini or other small onions or shallots",
          "olive oil",
          "fine sea salt",
          "turkish or other crushed red pepper flakes, or taste"
        ]
      }
    ],
    "instructions": [
      "Position a rack in the middle of the oven and preheat to 350°F.",
      "Peel the onions or shallots. In a large bowl, combine the olive oil, salt, and red pepper flakes, mixing well. Add the onions and toss to coat them evenly with the seasoned oil. Transfer the onions to a baking sheet or shallow roasting pan, making sure to pour any remaining olive oil from the bowl over them.",
      "Cover the onions with foil and bake for 30 minutes. Remove the foil, stir the onions, then return them to the oven uncovered. Continue baking until the onions are tender throughout (test by piercing the largest onion with a knife; it should meet no resistance) and browned in spots, about 10 to 30 minutes depending on their size. If browning occurs before they soften, loosely cover with foil.",
      "Serve immediately or allow them to cool before refrigerating."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]