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": "1c0eeec983604dd896ace98ff9f9d8e9",
    "updated": "2025-04-23T22:43:34.297Z",
    "title": "Puttanesca Potato Stew",
    "subtitle": null,
    "description": "This hearty potato stew takes inspiration from the classic puttanesca sauce.  The vibrant sauce, packed with olives, herbs, and a hint of chili, comes together quickly and coats tender new potatoes. It's a flavorful and satisfying meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "new potatoes",
          "eschalion (banana) shallot",
          "garlic cloves",
          "pitted kalamata olives (or other black olives)",
          "olive oil",
          "fennel seeds",
          "dried mixed herbs",
          "chilli flakes, plus extra to taste",
          "tomato purée",
          "red wine",
          "passata",
          "fresh spinach leaves",
          "salt and black pepper",
          "fresh basil leaves, to serve"
        ]
      }
    ],
    "instructions": [
      "Begin by cooking the potatoes. Wash the potatoes and halve any larger ones. Place them in a large saucepan with a pinch of salt, cover with cold water, and bring to a rolling boil over high heat. Cook for 12-15 minutes, or until tender. Drain the potatoes and set aside.",
      "Prepare the puttanesca sauce. Peel and finely chop the shallot. Peel and grate the garlic cloves. Roughly chop the olives.",
      "Heat the olive oil in a separate large saucepan over medium heat. Add the chopped shallot and a pinch of salt, stirring for 1 minute.  Add the grated garlic, fennel seeds, mixed herbs, and chili flakes. Cook and stir for another minute until fragrant.  Stir in the tomato purée for 30 seconds. Pour in the red wine, stir, and simmer for 3-4 minutes, allowing most of the liquid to evaporate.",
      "Add the passata to the saucepan, stir well, and simmer for 7-8 minutes, until the sauce has thickened. Gently fold in the cooked potatoes, ensuring they are well coated. Add the spinach and stir until wilted.  Incorporate the chopped olives. Season the stew to taste with salt, pepper, and additional chili flakes if desired. Serve garnished with fresh basil leaves."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]