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": "cc104fc019594380ae3bed5e06be3c86",
    "updated": "2025-05-08T03:02:04.537Z",
    "title": "Chicken Wings with Onion Umeboshi Chutney",
    "subtitle": "",
    "description": "A salty, fruity, and intriguingly addictive combination.",
    "ingredients": [
      {
        "section": "For the chutney",
        "ingredients": [
          "large onion",
          "groundnut or rapeseed oil",
          "umeboshi plums",
          "water",
          "sugar"
        ]
      },
      {
        "section": "For the chicken",
        "ingredients": [
          "little oil",
          "free-range chicken wings"
        ]
      }
    ],
    "instructions": [
      "Peel and slice a large onion, then soften it in a tablespoon of groundnut or rapeseed oil in a shallow pan over medium heat.",
      "While the onion cooks, remove and discard the stones from 200g umeboshi plums and chop the flesh.",
      "Once the onion begins to take on a honey color, add the chopped umeboshi and 100ml water.",
      "Continue cooking for 10 minutes, then add sugar to taste to balance salty, sour, and sweet flavors.",
      "Start by adding a teaspoon of sugar and adjust until the sauce reaches the desired flavor.",
      "Simmer until the mixture becomes thick and sticky.",
      "Turn off the heat and set the chutney aside.",
      "In a little oil, fry 12 large free-range chicken wings until golden all over, then add them to the chutney and stir to lightly coat.",
      "Preheat an overhead grill or barbecue.",
      "Place the wings with a little sauce clinging to them on a grill pan and cook until they are crisp and golden brown.",
      "Serve with the remaining umeboshi and onion chutney for dipping."
    ],
    "notes_ingredients": "Umeboshi plums can be costly and are unlikely to be found at regular grocery stores. Check wholefood shops or Japanese specialty stores. These plums are naturally salty and sour, so avoid adding extra salt to the chutney.",
    "notes_instructions": "Cook the onions slowly until they become very soft and sweet before adding the umeboshi. The longer and gentler the cooking, the better the flavor. This chutney also works well as a glaze for pork ribs."
  }
]