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": "d1029672adb14464b6a3315b3ae90a3e",
    "updated": "2025-05-08T03:15:26.626Z",
    "title": "Monkfish with Pancetta and Clams",
    "subtitle": "Monkfish, pancetta, clams, smoked paprika, white vermouth",
    "description": "A flavorful dish featuring pan juices infused with smoky and savory notes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "smoked pancetta",
          "pieces of monkfish tail",
          "smoked paprika",
          "salt",
          "pepper",
          "small clams",
          "white vermouth"
        ]
      },
      {
        "section": "A few thoughts (alternative)",
        "ingredients": [
          "any other firm white fish",
          "olive oil"
        ]
      },
      {
        "section": "Brick-red chorizo, sweet mussels, a little vermouth (alternative)",
        "ingredients": [
          "chopped chorizo",
          "mussels in their shells",
          "vermouth or dry sherry",
          "coriander leaf"
        ]
      },
      {
        "section": "Adding a rouille (alternative)",
        "ingredients": [
          "paprika",
          "garlic purée",
          "mayonnaise"
        ]
      }
    ],
    "instructions": [
      "Cut 100g of smoked pancetta into large dice, then cook it in a shallow pan over medium heat.",
      "As the fat renders and the pancetta gains some color, toss four 200g pieces of monkfish tail in 2 teaspoons of smoked paprika seasoned with a pinch of salt and pepper.",
      "Add the fish pieces to the pan and cook for 7-8 minutes, turning occasionally to achieve a slight crust on each side.",
      "Rinse 200g of small clams thoroughly.",
      "Pour 250ml of white vermouth into the pan, bring it to a gentle boil, then add the clams.",
      "Cover the pan with a lid and cook briefly until the clams begin to open. Discard any that remain closed.",
      "Adjust seasoning as needed and serve immediately."
    ],
    "notes_ingredients": "Currently, monkfish is not considered particularly sustainable; however, any firm white fish can be used instead. Keep the pieces large and cook them briefly to retain texture.",
    "notes_instructions": "If the pan appears dry, add a small amount of olive oil before placing in the fish. Once the clams are added, cover the pan to encourage steaming. Clams are cooked when their shells open; discard any that stay closed."
  }
]