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": "e358184f51ce4fafa26153847e0eac23",
    "updated": "2025-04-24T15:30:15.672Z",
    "title": "Vegetarian Boudin-Inspired Sausage",
    "subtitle": null,
    "description": "This vegetarian sausage takes inspiration from the flavors and textures of traditional boudin, a New Orleans specialty.  Instead of pork, smoked sun-dried tomatoes provide a savory, umami richness. This dish is delicious served on a French roll with sautéed onions and green peppers, and garnished with celery leaves.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "canola oil",
          "diced onion",
          "diced celery",
          "dried thyme",
          "crushed",
          "smoked paprika",
          "granulated garlic",
          "dried oregano",
          "sea salt flakes and cracked",
          "white wine (like",
          "chopped fresh parsley",
          "smoked sun-dried",
          "cooked white rice",
          "vital wheat gluten"
        ]
      }
    ],
    "instructions": [
      "Heat the canola oil in a medium pan over medium heat.",
      "Add the onion and celery to the pan and cook until the onion is translucent and starts to brown.",
      "Stir in the thyme, red pepper flakes, paprika, garlic, oregano, salt, and pepper.",
      "Pour in the white wine and let it reduce until most of the liquid has evaporated.",
      "Transfer the cooked vegetables to a food processor.",
      "Add the parsley and sun-dried tomatoes to the food processor.",
      "Pulse the mixture 8 to 10 times, or until finely chopped but not completely pureed.",
      "Transfer the mixture to a large bowl and add the cooked rice and vital wheat gluten.",
      "Mix everything thoroughly by hand for at least 2 minutes.",
      "Prepare six 4-inch long pieces of aluminum foil.",
      "Place a 1/2-cup portion (or 1/4 cup for smaller sausages) of the mixture onto each piece of foil and shape it into a log.",
      "Roll the foil around the mixture to form a tube and twist the ends to seal. Each sausage should be about 4-5 inches long.",
      "Repeat this process with the remaining mixture.",
      "Place the foil-wrapped sausages in a steamer basket and steam for 45 minutes.  They will firm up and hold their shape during steaming.",
      "Remove the sausages from the steamer and let them cool completely.",
      "When ready to serve, brush each sausage with canola oil.",
      "Grill the sausages over high heat for 2 minutes per side, or until they have grill marks.",
      "Serve the sausages on warm French rolls with sautéed peppers and onions, and garnished with celery leaves."
    ],
    "notes_ingredients": "*If you can't find pre-smoked sun-dried tomatoes, you can smoke regular sun-dried tomatoes yourself or add 1 teaspoon of liquid smoke just before incorporating the wheat gluten.",
    "notes_instructions": null
  }
]