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": "c2fccff4cae44d2abe787c62407cc53f",
    "updated": "2025-05-08T11:56:41.461Z",
    "title": "Paprika Seafood Caesar Salad",
    "subtitle": null,
    "description": "Kobayashi and Tohru compete to prepare Kanna's bento, and Tohru creates this extraordinary salad. Though too large for a traditional bento box, it is a distinctive and delicious dish for everyone to enjoy!",
    "ingredients": [
      {
        "section": "Crispy Garlic Parmesan Croutons",
        "ingredients": [
          "medium-size italian crusty bread loaf, chopped into 12 mm cubes",
          "grated parmesan",
          "olive oil",
          "garlic powder",
          "salt",
          "black pepper"
        ]
      },
      {
        "section": "Paprika Seafood Seasoning",
        "ingredients": [
          "salt",
          "bay leaves",
          "sweet paprika",
          "smoked paprika",
          "celery seed",
          "garlic powder",
          "onion powder",
          "black pepper",
          "crushed red pepper flakes (optional)."
        ]
      },
      {
        "section": "Smoky Paprika Seafood",
        "ingredients": [
          "black tiger shrimp, peeled and deveined",
          "calamari, cut into (6.35 mm)-thick (6 mm) rings",
          "olive oil",
          "lemon, for squeezing"
        ]
      },
      {
        "section": "Caesar Dressing",
        "ingredients": [
          "anchovies in oil, rinsed if salted",
          "garlic",
          "salt",
          "fresh lemon juice",
          "dijon mustard",
          "egg yolks (from pasteurized eggs).",
          "black pepper",
          "extra-virgin olive oil",
          "grated parmesan"
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "heads romaine lettuce, chopped into (25.4 mm) (2.5 cm) pieces",
          "grated parmesan, to taste",
          "red bell pepper, sliced into ¼-inch-thick (6 mm) rings",
          "yellow bell pepper, sliced into ½-inch-thick (6 mm) rings",
          "hard-boiled eggs, cut into wedges",
          "lemon, cut into wedges",
          "scallions, trimmed and sliced in half lengthwise"
        ]
      }
    ],
    "instructions": [
      "To prepare the crispy garlic Parmesan croutons: Preheat the oven to 450°F (230°C; gas mark 8). Line a baking tray with foil.",
      "In a medium bowl, combine all the crouton ingredients to evenly coat the bread cubes, then spread them out on the prepared tray. Bake for 10 to 15 minutes, until golden and crisp, turning the croutons halfway through. Remove from the oven and allow to cool on the pan.",
      "While the croutons bake, prepare the paprika seafood seasoning by adding all the seasoning ingredients to a spice grinder and processing until finely ground.",
      "For the smoky paprika seafood: In a medium bowl, toss the shrimp, calamari rings, and 2 tablespoons of the paprika seafood seasoning together. Let the seafood marinate for 15 minutes.",
      "Heat the olive oil in a medium skillet over medium-high heat, then cook the shrimp and calamari for 2 to 3 minutes per side. Transfer to a plate and squeeze fresh lemon juice over the seafood according to your taste. Set aside.",
      "To make the Caesar dressing: In a medium bowl, mash the anchovies, garlic, and salt together with a fork until forming a paste. Whisk in the lemon juice and Dijon mustard to lighten the mixture. Add the egg yolks and whisk until combined, then add black pepper. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing until it is smooth, creamy, and pale yellow. Finally, stir in the Parmesan.",
      "To assemble the salad: In a large bowl, toss the Romaine lettuce with enough Caesar dressing to coat (reserve some dressing for later) and sprinkle with Parmesan. Arrange the pepper rings, smoky paprika seafood, hard-boiled egg wedges, and crispy garlic Parmesan croutons on top.",
      "Garnish the salad by placing lemon wedges around the inside of the bowl. Position the scallion halves sticking out on the top left and right sides of the bowl to mimic Tohru's horns. Drizzle with additional Caesar dressing to taste and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This recipe uses two raw egg yolks, which may carry a small risk of Salmonella (occurring in about 1 in 20,000 pasteurized eggs). Be sure to use only pasteurized eggs and be aware of the risks associated with consuming raw egg yolks."
  }
]