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": "8ba912d2fe1f43f2b4defd49338a4819",
    "updated": "2025-04-19T16:40:43.477Z",
    "title": "Beef Broth",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "5 pounds beef bones and few veal bones",
          "stew meat (chuck or flank steak) cut into (50.8 mm) chunks",
          "olive oil or avocado oil",
          "2 medium onions, peeled and quartered",
          "2 large carrots, cut into 1 (50.8 mm) segments",
          "celery rib, cut into (25.4 mm) segments",
          "3 cloves of garlic, unpeeled",
          "handful of parsley, stems and leaves",
          "2 bay leaves",
          "peppercorns"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 375°F.",
      "Coat the stew meat, carrots, and onions with olive oil or avocado oil.",
      "Arrange the stew meat, beef bones, carrots, and onions in a large roasting pan.",
      "Roast for approximately 45 minutes, turning the ingredients halfway through.",
      "Transfer the roasted ingredients from the pan to a large stockpot.",
      "Deglaze the roasting pan with boiling water, scraping up any browned bits, and add this liquid to the stockpot.",
      "Add the parsley, celery, garlic, bay leaves, and peppercorns to the stockpot.",
      "Fill the stockpot with cold water, ensuring the bones are covered by about an inch of water.",
      "Bring the water to a simmer, then reduce the heat to low, maintaining a gentle simmer.",
      "Partially cover the pot and simmer gently for 3-4 hours.",
      "Periodically skim off any fat or foam that rises to the surface.",
      "Once cooked, remove the bones and vegetables from the stockpot.",
      "Strain the broth through a fine-mesh sieve or cheesecloth.",
      "Allow the broth to cool to room temperature before refrigerating.",
      "Once chilled, the fat will solidify on the surface.",
      "Remove and discard the solidified fat (or save it for other uses) and transfer the broth to a jar for freezing."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Allergy Information: Soy-Free (SF), Gluten-Free (GF), Dairy-Free (DF), Egg-Free (EF), Nut-Free (NF)"
  }
]