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": "711899c474fe4b8cbd8a708cfc21fe16",
    "updated": "2025-04-24T01:32:22.518Z",
    "title": "Shallot Tarte Tatin",
    "subtitle": "A showstopping dessert that will impress your guests.",
    "description": "This delightful shallot tarte tatin offers a unique and savory twist on the classic dessert. The caramelized shallots, balsamic vinegar, and herbs create a rich and complex flavor profile that is sure to impress.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rapeseed oil",
          "banana shallots, peeled, cut in half lengthways, roots trimmed",
          "soft brown sugar",
          "balsamic vinegar",
          "vegan-friendly brandy (optional)",
          "fresh thyme",
          "fresh rosemary",
          "sea salt",
          "cracked black pepper",
          "ready made vegan puff pastry",
          "plain (all-purpose) flour, for rolling"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 170°C (340°F).",
      "On a lightly floured surface, roll out the pastry to approximately 4mm thickness. Cut a circle about 2.5cm larger than the diameter of your pan.",
      "Heat 3 tablespoons of rapeseed oil in an ovenproof, heavy-based frying pan over medium heat.",
      "Arrange the shallot halves cut-side up in the pan, ensuring the base is fully covered.",
      "Cook for 3-4 minutes, then sprinkle with brown sugar.",
      "Using a palette knife, carefully flip the shallots to ensure the cut sides are down and the base of the pan is evenly covered.",
      "Reduce heat to low, add balsamic vinegar and brandy (if using), and allow the alcohol to evaporate.",
      "Add the leaves from one sprig of thyme and the rosemary sprig. Caramelize the shallots for 4-5 minutes.",
      "Season with salt and pepper. Turn off the heat and drizzle with the remaining rapeseed oil.",
      "Carefully place the pastry circle over the shallots, tucking the edges down into the pan using a wooden spoon.",
      "Bake for 25-30 minutes, or until the pastry is golden brown.",
      "Remove the tart from the oven and let it cool for 2-3 minutes.",
      "Place a plate larger than the pan on top. Wearing an oven glove, quickly and carefully invert the pan and plate to release the tart.",
      "Serve immediately."
    ],
    "notes_ingredients": "Gluten-free pastry can be substituted.",
    "notes_instructions": null
  }
]