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": "028fef6e5dcd436bb8d998a3e936f990",
    "updated": "2025-05-17T09:03:33.242Z",
    "title": "The Chedi's Yogurt Tandoori-Spiced Shrimp",
    "subtitle": null,
    "description": "Located in the Al Ghubra neighborhood of Muscat, the romantic Chedi hotel is well-known for its fine dining, enhanced by stunning views of the sea. Chef Sebastien’s expertly crafted spiced yogurt marinade beautifully complements shrimp, traditionally cooked in a tandoor oven but equally delicious when grilled. To avoid a mushy texture, be sure to gently blot the shrimp before grilling to remove any excess marinade.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "garlic",
          "fresh ginger, peeled and sliced",
          "whole serrano chile",
          "plus 10 ml mustard oil",
          "freshly squeezed lime juice",
          "plain yogurt (preferably full-fat).",
          "garam masala",
          "ground fennel",
          "ground turmeric",
          "ground cumin",
          "ajowan (carom) seeds, toasted",
          "kosher salt"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "large, tail-on shrimp, peeled to tail and deveined (40 to 50 shrimp total).",
          "bamboo skewers, soaked in water 10 minutes"
        ]
      }
    ],
    "instructions": [
      "Prepare the marinade by combining garlic, ginger, chile, mustard oil, lime juice, yogurt, garam masala, fennel, turmeric, cumin, toasted ajowan seeds, and salt in a blender or food processor. Pulse until smooth.",
      "Pour the marinade into a large bowl, add the shrimp, and toss to coat evenly.",
      "Cover the bowl with plastic wrap and refrigerate for 3 hours.",
      "Preheat a grill to medium-high heat. Alternatively, warm a cast-iron grill pan over medium-high heat or preheat the oven’s broiler.",
      "Thread the shrimp onto the soaked bamboo skewers, placing about 4 pieces per skewer. Pierce through both the thickest part of the shrimp and the tail, leaving space between each piece. Gently wipe off any excess marinade.",
      "Grill the shrimp over the hottest part of the grill until the marinade chars slightly and the shrimp are cooked through, about 3 to 4 minutes per side.",
      "If using the broiler, arrange the skewers on a foil-lined baking sheet and broil, flipping once, for 3 to 5 minutes per side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]