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": "06f21338b4864178b0b7e98334249dcc",
    "updated": "2025-05-17T18:47:18.357Z",
    "title": "Shrimp (Prawns) in Tomato and Chili Sauce",
    "subtitle": "زبديه",
    "description": "This traditional Gazan dish is named after the vessel in which it is traditionally prepared. A zibdiyeh is a glazed terracotta pan, similar to a cazuela found in Spain and Latin America, suitable for use on the stovetop and in the oven, and can be served sizzling hot from kitchen to table. Whether using this type of pan or another, the dish offers deeply concentrated flavors from the cooked tomatoes and sweet shrimp (prawns) complemented by the spicy heat of the chilies. An enameled cast-iron shallow casserole is ideal for enhancing the authentic flavor and rustic presentation.",
    "ingredients": [
      {
        "section": "For the sauce",
        "ingredients": [
          "olive oil",
          "onion, finely diced",
          "green chilies, finely chopped",
          "garlic, crushed",
          "tomatoes, peeled and diced (or use 2 x 400 g cans peeled whole tomatoes).",
          "tomato paste (purée).",
          "nine spice mix",
          "ground coriander",
          "ground cumin",
          "hot chili powder (optional).",
          "salt",
          "sugar",
          "bunch fresh dill, finely chopped"
        ]
      },
      {
        "section": "For the prawns",
        "ingredients": [
          "uncooked jumbo shrimp (king prawns), peeled and deveined",
          "olive oil",
          "squeeze of lemon juice",
          "ground coriander",
          "ground cumin",
          "salt and black pepper"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "toasted pine nuts, -bread"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F/200°C/Gas Mark 6.",
      "Start by preparing the sauce. Heat olive oil in a large ovenproof braiser or skillet and add the onion and green chilies. Cook over medium heat for 6-8 minutes until the onions soften and begin to brown.",
      "Add the garlic and cook for an additional 1-2 minutes.",
      "Stir in the chopped tomatoes, tomato paste, spices, salt, sugar, and dill, then bring the mixture to a boil.",
      "Reduce the heat and simmer for 10-15 minutes until the tomatoes thicken and deepen in color. When using canned tomatoes, break them up with a spoon during the cooking process. Taste and adjust seasoning if needed.",
      "Meanwhile, heat a nonstick skillet over high heat. Combine the shrimp with olive oil, lemon juice, and spices.",
      "Cook the shrimp in the hot skillet, turning once, until they turn opaque and pink, about 1 minute per side. Be careful not to overcook, as they will continue cooking in the sauce.",
      "Add the cooked shrimp to the tomato sauce and gently mix to combine.",
      "Transfer the dish to the oven and bake for 5-10 minutes, until it begins to brown around the edges.",
      "Remove from the oven and sprinkle with toasted pine nuts. Serve the dish directly in the pan, ladle into plates, and enjoy with fresh crusty bread."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]