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": "3ef4db452c9145c1922a13bed5f46080",
    "updated": "2025-04-24T09:47:13.600Z",
    "title": "Crispy Sugar Snap Peas with Tonnato and Lemon",
    "subtitle": null,
    "description": "These crispy sugar snap peas offer a delightful twist on traditional crudités. Deep-frying creates a satisfying crunch, making them a perfect snack for impromptu gatherings or a sophisticated accompaniment to drinks.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable or olive oil, for deep-frying",
          "cornstarch",
          "all-purpose flour",
          "sparkling water",
          "kosher salt and freshly ground black pepper",
          "dried chile flakes",
          "sugar snap peas, strings pulled off",
          "parmigiano-reggiano cheese, for grating",
          "fresh mint leaves, for garnish",
          "big lemon wedges",
          "tonnato"
        ]
      }
    ],
    "instructions": [
      "Prepare a draining station by placing a double layer of paper towels on a tray or baking sheet near your stove.",
      "Pour a 2-inch layer of oil (vegetable or a blend of olive and vegetable) into a saucepan, ensuring at least 3 inches of space remains between the oil and the top of the pan to prevent spillovers during frying.",
      "Heat the oil gradually until it reaches 375°F on a thermometer.  As a quick check, a small piece of bread should become crisp and golden brown in about 60 seconds.",
      "While the oil heats, combine the cornstarch and flour in a bowl, whisking thoroughly.",
      "Gradually whisk in the sparkling water until a thin batter forms.",
      "Season the batter with salt, pepper, and ¼ teaspoon of chile flakes.",
      "Once the oil reaches the desired temperature, carefully dip the sugar snap peas into the batter, allowing any excess to drip back into the bowl.  Gently place the coated peas into the hot oil, avoiding overcrowding, which can lower the oil temperature and result in greasy peas.",
      "Fry the peas until the batter puffs up and turns a light golden color.  Using a spider or slotted spoon can help with transferring multiple peas at once and allowing excess batter to drip off.",
      "Remove the fried peas from the oil and place them on the prepared paper towels to drain.",
      "After frying all the peas, turn off the heat under the oil and transfer the drained peas to a serving bowl.",
      "Sprinkle the peas with grated Parmigiano-Reggiano cheese, fresh mint leaves, and a pinch of chile flakes. Serve immediately with lemon wedges and tonnato for dipping."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]