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": "7ca58891fd884ceeb8cbddeb9d19e437",
    "updated": "2025-05-11T06:14:32.735Z",
    "title": "Jalapeño & Chicken Samosas",
    "subtitle": null,
    "description": "A personal favorite savory snack that we prepare every Ramadan. The filling varies from a traditional samosa, but from the very first bite, you'll be looking forward to the next. Serve alongside Red Pepper Chutney or Pineapple Chutney for a delightful combination.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "oil, plus extra for deep-frying",
          "onion, finely diced",
          "chicken breast, cut into small pieces",
          "ginger paste",
          "garlic paste",
          "ground black pepper",
          "ground cumin",
          "chilli paste",
          "red pepper, diced",
          "green pepper, diced",
          "jalapeño sauce",
          "cheddar cheese, grated",
          "soft cream cheese",
          "fresh coriander, chopped",
          "spring onions, chopped",
          "plain flour",
          "water",
          "samosa leaves",
          "eggs, beaten",
          "shop-bought golden breadcrumbs",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Heat the oil in a medium saucepan over low heat, add the onion, and cook for 5-6 minutes until soft and translucent.",
      "Add the chicken, cover, and cook for 25 minutes until the liquid released from the chicken has evaporated.",
      "Stir in the ginger paste, garlic paste, black pepper, cumin, chilli paste, diced red and green peppers, and jalapeño sauce. Season with salt and cook for 5-6 minutes until the peppers have just softened.",
      "Remove from heat and set aside to cool.",
      "Once the filling has cooled, add the grated Cheddar cheese, cream cheese, fresh coriander, and spring onions, then mix everything together.",
      "Combine the flour and water in a small bowl to create a smooth paste.",
      "Place a samosa leaf on a work surface with one short end facing you and fold it to form a triangular pocket at the top.",
      "Fill the pocket with 1 teaspoon of filling, then brush the top of the filled triangle with some of the flour paste.",
      "Continue wrapping the samosa, brushing paste between the layers to create a neat triangular parcel.",
      "Repeat this process with the remaining samosa leaves and filling.",
      "Pour the beaten eggs into one bowl and the breadcrumbs into another shallow bowl.",
      "Dip each samosa into the egg, then coat it thoroughly with breadcrumbs.",
      "Heat the oil for deep-frying in a large saucepan over medium-high heat until it reaches 180°C.",
      "Test the oil readiness by dropping a breadcrumb in; if it sizzles, the oil is hot enough.",
      "Fry the samosas in batches for 2-3 minutes on each side until golden brown, then drain on a colander to remove excess oil.",
      "These samosas are best enjoyed fresh on the day they are prepared."
    ],
    "notes_ingredients": null,
    "notes_instructions": "These samosas can be made in large batches and stored in the freezer. Arrange the coated samosas on a baking sheet, freeze until firm, then transfer to plastic bags in small portions. Defrost and fry them when needed."
  }
]