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": "6a289c2550334f76ba90150f313985e2",
    "updated": "2025-05-06T07:43:15.257Z",
    "title": "Cheddar Hominy Grits",
    "subtitle": null,
    "description": "I have tasted grits prepared in many different ways. Some recipes I absolutely enjoy, while others I find lacking in flavor. I rarely come across a grits recipe that I prefer more than my own. While these may not be traditional grits, they have a great flavor and texture. They have a pleasant slight bite, unlike many versions that become mushy. The cooking method I use allows the grits to absorb the richness of butter, cream, and cheese. I highly recommend serving these with a sunny-side-up egg on top, turning this side dish into a satisfying main course.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "stone-ground white hominy grits",
          "vegetable stock",
          "unsalted butter, divided",
          "bay leaves",
          "salt, divided",
          "smoked paprika, divided",
          "grated white cheddar cheese",
          "heavy (35%) cream",
          "dried parsley"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F (180°C).",
      "In a deep ovenproof pan or Dutch oven, combine the grits, vegetable stock, 1 tablespoon (15 mL) butter, bay leaves, 1 teaspoon (5 mL) salt, and ½ teaspoon (2 mL) paprika.",
      "Place a sheet of parchment paper directly on the surface of the liquid, then cover the pan with foil to keep the foil from touching the grits as they cook and expand.",
      "Bake for 12 hours.",
      "If the grits are still too firm, add a little more liquid (water or stock) and continue baking until they reach the desired texture.",
      "Once cooked, let the grits rest for 10 minutes to absorb the remaining liquid in the pan.",
      "Remove and discard the bay leaves.",
      "In a large saucepan over medium-high heat, melt the remaining 2 tablespoons (30 mL) butter.",
      "Add the cooked grits, cheddar cheese, cream, the remaining 1 teaspoon (5 mL) salt, the remaining ½ teaspoon (2 mL) paprika, and the dried parsley.",
      "Stir continuously until the cheese is melted and the cream has reduced by half, about 5 minutes.",
      "Transfer to a serving dish and enjoy as a side with your favorite meals."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]