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": "7f55557e5fba449ebef6482f1b66c518",
    "updated": "2025-05-07T15:01:43.830Z",
    "title": "Blackberry Zinfandel Braised Short Ribs",
    "subtitle": null,
    "description": "Elegant Napa Rose, named after California's renowned vineyard region, offers this rich and comforting dish, ideal for a casual dinner gathering. This slow-cooked recipe can be prepared a day in advance and reheated before serving.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bone-in short ribs",
          "coarse salt, to taste",
          "cracked black pepper, to taste",
          "olive oil",
          "onion, diced",
          "carrots, coarsely sliced",
          "fennel bulb, sliced",
          "red zinfandel",
          "veal demi-glace (available at gourmet markets).",
          "chicken stock",
          "frozen blackberries, thawed",
          "fresh thyme sprigs",
          "fresh sage leaves",
          "fresh blackberries, for garnish"
        ]
      }
    ],
    "instructions": [
      "Season the short ribs with salt and pepper, then refrigerate for 1 hour.",
      "Heat olive oil in a large sauté pan over medium-high heat.",
      "Brown the seasoned short ribs on all sides until well-seared.",
      "Remove the ribs from the pan and set them aside.",
      "Add the onion, carrots, and fennel to the pan.",
      "Lower the heat to medium and slowly brown the vegetables, stirring occasionally.",
      "Once the vegetables are evenly browned, pour in the Zinfandel and simmer until the liquid is reduced by about 75%.",
      "Transfer the vegetable and wine mixture along with the short ribs into a stock pot.",
      "Add the veal demi-glace, chicken stock, thawed blackberries, thyme sprigs, and sage leaves. Ensure there is enough liquid to fully cover the ribs.",
      "Bring to a boil, then lower the heat to maintain a gentle simmer. Cook for 3 hours, or until the ribs become tender.",
      "Remove the ribs from the liquid and take the bones out.",
      "Place the ribs in a serving dish, cover with foil, and keep warm.",
      "Continue simmering the liquid until it reduces to a sauce-like consistency, approximately 20 minutes.",
      "Strain the sauce if preferred, or simply remove the herb sprigs.",
      "Serve the ribs topped with the sauce and garnish with fresh blackberries."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]