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": "b38c9959d36b41288cf43fa043dac908",
    "updated": "2025-04-23T23:23:39.654Z",
    "title": "EmJ's Hearty Vegan Hotpot",
    "subtitle": null,
    "description": "This hearty and warming vegan hotpot is a favorite of EmJ's.  It's simple to prepare and bursting with flavor.  Enjoy this comforting dish on its own or elevate it further with toasted pita bread and hummus.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red pepper",
          "yellow pepper",
          "sweet smoked paprika",
          "vegan sausages",
          "red onion",
          "garlic cloves",
          "fresh rosemary",
          "fresh thyme",
          "x 400g tin cannellini beans in water",
          "olive oil, plus extra for drizzling",
          "chilli flakes",
          "balsamic vinegar",
          "tomato purée",
          "red wine",
          "x 400g tins cherry tomatoes",
          "vegetable stock",
          "yeast extract (eg marmite)",
          "henderson's relish or vegan worcestershire sauce, optional",
          "kale",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C. Line a large baking tray with parchment paper.",
      "Trim, halve, and core the peppers, then chop them into bite-sized pieces. In a mixing bowl, combine the peppers, smoked paprika, a drizzle of olive oil, salt, and pepper. Spread the seasoned peppers and the vegan sausages on the prepared baking tray and roast for 20-25 minutes.",
      "Finely dice the red onion and grate the garlic. Finely chop the leaves from the rosemary and thyme sprigs. Drain and rinse the cannellini beans.",
      "Heat the olive oil in a stockpot over medium heat. Add the diced red onion and a pinch of salt, cooking and stirring for 2 minutes.  Add the grated garlic, chili flakes, and chopped rosemary and thyme, cooking for another minute.  Stir in the balsamic vinegar and tomato purée for 1 minute. Pour in the red wine and simmer for 3 minutes. Add the cannellini beans, tinned tomatoes, vegetable stock (divided between the empty tomato tins first), yeast extract, and Henderson's Relish or Worcestershire sauce (if using). Simmer the hotpot for 10 minutes, stirring frequently to prevent sticking.",
      "Remove the sausages and peppers from the oven. Slice the sausages into 1cm-thick rounds and add them, along with the roasted peppers, to the stockpot. Stir to combine and simmer for another 5 minutes, stirring often.",
      "Remove the tough stems from the kale and thinly slice the leaves.  Add the sliced kale to the hotpot and simmer for a final 3 minutes. Season to taste with salt and pepper. Serve the hotpot immediately in bowls."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]