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": "25ef4aa92dbf4df0b01bd118e5f41d49",
    "updated": "2025-04-24T02:17:44.324Z",
    "title": "Arabian Rice with Seitan",
    "subtitle": "Inspired by kabsa, a traditional Arabian rice dish, this vegetarian version replaces meat with seitan. The seitan complements the rice, spices, and almonds perfectly.",
    "description": "This vegetarian Arabian rice dish, inspired by kabsa, features seitan as a hearty protein source. The blend of rice, aromatic Middle Eastern spices, and toasted almonds creates a flavorful and satisfying meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long grain rice",
          "carrot",
          "red pepper",
          "shallot",
          "garlic clove",
          "z (150g) seitan",
          "olive oil",
          "tomato purée",
          "finely grated zest and juice of 12 unwaxed orange",
          "vegetable stock, plus extra if needed",
          "slivered almonds",
          "pul biber (aleppo pepper, or turkish chili flakes)",
          "saffron threads",
          "ground cinnamon",
          "ground cumin",
          "ground cardamom",
          "sea salt",
          "freshly ground black pepper",
          "freshly grated nutmeg",
          "handful of raisins (optional)"
        ]
      }
    ],
    "instructions": [
      "Rinse the rice in a strainer until the water runs clear.  Set the drained rice aside.  Finely chop the peeled carrot, seeded and quartered red pepper, shallot, and garlic.",
      "Cut the seitan into bite-sized pieces. Heat the olive oil in a pan and sauté the seitan over high heat until browned on all sides.  Stir in the tomato purée, chopped carrot, red pepper, shallot, garlic, and orange zest and juice. Add the rice and enough vegetable stock to cover it completely. Simmer over medium heat for approximately 20 minutes, or until the rice is cooked through, stirring occasionally and adding more stock if needed.",
      "While the rice simmers, toast the slivered almonds in a dry pan until fragrant. Season the cooked rice with pul biber, saffron, cinnamon, cumin, cardamom, salt, pepper, and nutmeg.  If using, gently stir in the raisins. Divide the rice into two lunchboxes and top with the toasted almonds.",
      "This dish is best served hot, but it is also enjoyable at room temperature or cold."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]