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": "25b66d13e94c4216b25e48e0b24b2646",
    "updated": "2025-04-25T13:37:30.129Z",
    "title": "Quick beef stew",
    "subtitle": "",
    "description": "A key to preparing beef stew in just 30 minutes, which typically takes several hours, is to utilize a spacious stew pot or Dutch oven for browning all the meat at once. Another essential tip is to select a tender cut of beef.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "boneless beef top sirloin, cut into 1-inch cubes (request that the butcher cube it for you)",
          "tiny potatoes (1 inch in diameter)  or new potatoes, chopped into 1-inch pieces ",
          "diced yellow onion",
          "diced carrot",
          "diced celery",
          "garlic, minced  or pressed ",
          "kosher salt",
          "ground pepper",
          "smoked spanish paprika",
          "generous pinch of ground allspice",
          "superfine brown rice flour",
          "beef broth",
          "honey",
          "freshly squeezed lemon juice",
          "ketchup"
        ]
      }
    ],
    "instructions": [
      "1. Heat 2 tablespoons of olive oil over high heat in a large heavy pot or casserole (I prefer using a Dutch oven). When the oil shimmers and is hot, add the meat, ensuring not to overcrowd the pot, and brown on all sides for about 4 to 5 minutes. Transfer the browned meat to a plate, cover loosely with aluminum foil, and set aside.",
      "2. In the meantime, place the potatoes in a microwave-safe container, cover loosely, and microwave on high for 4 minutes. Set aside.",
      "3. Add the remaining 2 tablespoons of olive oil to the pot and lower the heat to medium. Incorporate the onion, carrot, celery, potatoes, garlic, salt, pepper, paprika, and allspice. Cook for 3 minutes, stirring frequently. Sprinkle the brown rice flour over the mixture and cook for an additional 2 minutes, stirring often.",
      "4. Pour in the broth, bring it to a simmer, and deglaze the bottom of the pan by scraping up the browned bits for about 1 minute. Add the honey, lemon juice, and ketchup. Return to a simmer, lower the heat to medium-low, and allow it to cook for 10 minutes. Finally, add the beef back into the pot, heat through, and serve."
    ],
    "notes_ingredients": "Keep an eye out for sales; sirloin can sometimes be priced lower than chuck. If you find pre-chopped mirepoix (a mixture of onions, celery, and carrots), simply use 3 cups of that for your vegetables. Alternatively, you can use a Vidalia Chop Wizard for quick preparation or chop the onions, carrots, and celery in a food processor until finely diced.",
    "notes_instructions": "When short on time, opt for a more tender cut, such as top sirloin."
  }
]