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": "0bb24b1dc62c4e40a43b2de223aafe31",
    "updated": "2025-05-08T09:08:52.074Z",
    "title": "Lobster and Shrimp Risotto",
    "subtitle": null,
    "description": "This zero-waste recipe transforms leftover lobster shells and fresh market ingredients into a rich and flavorful shrimp and tomato risotto. The intense shrimp flavor, complemented by Parmesan cheese and quality tomato, creates a dish so delicious it might just make you crave more shrimp!",
    "ingredients": [
      {
        "section": "Grilled Lobster",
        "ingredients": [
          "spiny (rock) lobster (about 907 g).",
          "each salt and black pepper",
          "unsalted butter, at room temperature",
          "paprika",
          "chili powder",
          "garlic, crushed",
          "zest of lemon, reserving the lemon half for squeezing",
          "canola oil, for greasing"
        ]
      },
      {
        "section": "Panfried Vegetables",
        "ingredients": [
          "white button mushrooms, thinly sliced",
          "stalks asparagus, cut into 6 mm pieces",
          "red bell pepper, seeded and sliced into strips",
          "olive oil, divided, for cooking",
          "each salt and black pepper, divided"
        ]
      },
      {
        "section": "Shrimp Stock",
        "ingredients": [
          "medium-size shrimp with heads and shells"
        ]
      },
      {
        "section": "Seafood Risotto",
        "ingredients": [
          "olive oil",
          "onion, finely chopped",
          "garlic, minced",
          "arborio rice",
          "tomato paste",
          "frozen vegetable medley (corn, peas, carrots, green beans).",
          "grated quality parmesan",
          "salt and black pepper, to taste",
          "lemon, cut into wedges"
        ]
      }
    ],
    "instructions": [
      "For the grilled lobster: Slice the lobster in half lengthwise from head to tail, carefully loosening the meat from the shell by pushing it gently with your fingers without removing the meat. Try not to break the lobster meat. Season each half with a pinch of salt and pepper.",
      "In a medium bowl, combine the butter, paprika, chili powder, crushed garlic, and lemon zest until well blended. Set aside.",
      "Lightly grease the grill grates with canola oil and preheat the grill to high heat, about 425°F (220°C). Place the lobsters, meat side down, on direct heat for 2 to 3 minutes until slightly charred. Flip the lobsters so the shells face down over indirect heat. Spread 1 tablespoon of the seasoned butter over the lobster meat of each half using a spoon or spatula. Grill for another 3 to 5 minutes until tender or until the internal temperature reaches 140°F (62°C). Remove from heat and squeeze fresh lemon juice over the lobsters. Serve the lobster meat immediately as an appetizer! Save the lobster shells for stock and the leftover seasoned butter for shrimp stock.",
      "To prepare the lobster stock: Place the reserved lobster shells in a medium pot and cover with water. Cover with a lid and simmer over medium heat for 30 minutes. Remove the shells and set the stock aside.",
      "While the stock simmers, prepare the vegetables for panfrying, saving the trimmings and cuttings for the shrimp stock.",
      "To make the shrimp stock: Peel and devein the shrimp, separating the heads and shells from the meat. Place the shrimp heads and shells in a separate medium pot, reserving the shrimp meat for the seafood risotto. Add the reserved seasoned butter from the grilled lobster and the vegetable scraps to the pot.",
      "Heat over medium until the shells turn orange, about 3 minutes. Add enough water to cover the ingredients and let simmer for 7 minutes. Strain the stock into a heatproof container, pressing the solids with a spoon to extract extra liquid. Set aside.",
      "For the panfried vegetables: Heat ½ tablespoon olive oil in a medium skillet over medium heat. Add the mushrooms with a pinch of salt and pepper, cooking for 3 minutes or until softened. Remove from the pan. Add the remaining ½ tablespoon olive oil, then the asparagus with another pinch of salt and pepper. Cook until tender, about 8 minutes, then remove. Finally, add the bell peppers and the last pinch of salt and pepper, cooking until tender, about 4 minutes. Remove and keep warm.",
      "For the seafood risotto: Bring the lobster and shrimp stocks to a simmer over medium heat. Meanwhile, heat ½ tablespoon olive oil in a large pot over medium heat. Sauté the chopped onions until translucent, about 2 minutes, then add the garlic and cook until fragrant, about 1 minute. Stir in the rice and toast it for about 2 minutes, stirring constantly. Add the tomato paste, mixing well with the rice, and cook for 2 minutes or until it deepens in color.",
      "Add 1 cup (240 ml) of the hot lobster stock, stirring constantly to combine. Continue adding the lobster stock one cup at a time as the rice absorbs the liquid, stirring frequently to prevent sticking. Once all the lobster stock is used, repeat the process with the shrimp stock, stirring regularly. Cook until the rice is nearly al dente, about 20 minutes in total, reserving some shrimp stock for serving.",
      "At the 20-minute mark, add the reserved shrimp meat. When the shrimp turn orange, gently fold in the panfried vegetables and the frozen vegetable medley. The rice should reach al dente texture around 25 minutes; taste to confirm it is tender yet firm.",
      "Remove the risotto from heat, stir in the grated Parmesan, and season with salt and pepper to taste. Serve hot with a small ladleful of shrimp stock for an extra burst of shrimp flavor."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]