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": "e91bda4d2f2646848f7e25bc53fcfd25",
    "updated": "2025-05-18T08:06:58.010Z",
    "title": "Caldo Verde Bowl",
    "subtitle": null,
    "description": "Caldo verde is a straightforward and comforting Portuguese soup that blends tender potatoes and mildly sweet collard greens with smoked sausage. We chose Spanish chorizo, which is often simmered in the soup, but preferred cooking it separately until browned to add as a topping, using the chorizo’s rendered fat to sauté the aromatics for the broth. Pureeing part of the soup creates a luxuriously creamy texture, balancing the rich broth with hearty chunks of potato.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil, divided",
          "spanish-style chorizo sausage, cut into ½-inch pieces",
          "onion, chopped fine",
          "garlic cloves, minced",
          "table salt",
          "red pepper flakes",
          "yukon gold potatoes, peeled and cut into ½-inch pieces",
          "chicken broth",
          "water",
          "collard greens, stemmed and cut into (25.4 mm) pieces",
          "white wine vinegar"
        ]
      }
    ],
    "instructions": [
      "Heat 1 teaspoon of oil in a Dutch oven over medium-high heat until shimmering.",
      "Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 to 5 minutes.",
      "Using a slotted spoon, transfer the chorizo to a bowl and set aside until ready to serve.",
      "Pour off all but 1 tablespoon of fat from the pot. If needed, add oil to total 1 tablespoon.",
      "Add the onion, garlic, salt, and red pepper flakes to the fat in the pot and cook over medium heat, stirring frequently, until the onion becomes translucent, about 2 to 3 minutes.",
      "Stir in the potatoes, chicken broth, and water, then bring to a boil.",
      "Reduce heat to medium-low and simmer until the potatoes are just tender, about 8 to 10 minutes.",
      "Transfer ¾ cup of solids and an equal amount of broth to a blender.",
      "Add the collard greens to the soup remaining in the pot and simmer until the greens are tender, about 18 to 20 minutes.",
      "Add the remaining 3 tablespoons of oil to the soup in the blender and blend until very smooth, about 1 minute.",
      "Remove from heat, then stir the pureed soup mixture and vinegar into the pot with the remaining soup. Season with salt and pepper to taste.",
      "Ladle the soup into individual bowls and top with the browned chorizo.",
      "Serve immediately."
    ],
    "notes_ingredients": "Spanish chorizo can be substituted with Mexican chorizo (casings removed and crumbled) if preferred. Kale’s robust texture also works well as a replacement for collard greens.",
    "notes_instructions": "For a flavorful twist, consider serving with a drizzle of chimichurri sauce."
  }
]