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": "fe9f5bcdf987471d8b155a6ffcc2724a",
    "updated": "2025-04-25T20:49:25.775Z",
    "title": "Mac and Huancaína: A Peruvian-Inspired Fusion Dish",
    "subtitle": "Paleo (if using cassava pasta) | Vegan",
    "description": "This dish combines the comforting familiarity of mac and cheese with the vibrant flavors of Peru's huancaína sauce.  It's a delicious and healthy fusion of two distinct culinary traditions.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(150 g) raw cashews",
          "(454 g) frozen or jarred peruvian yellow peppers (look in latin markets or online)",
          "yellow onion, halved and cut into 8 pieces",
          "(100 g) extra virgin olive oil",
          "plus 1 tablespoon (50 g) raw pecans",
          "(22 g) nutritional yeast",
          "garlic powder",
          "(20 g) tapioca flour",
          "salt",
          "coconut sugar",
          "ground turmeric",
          "freshly ground black pepper",
          "two 8 ounce (227 g) boxes cassava or gluten-free elbow pasta (such as jovial brand)",
          "cashew parmesan, for serving"
        ]
      }
    ],
    "instructions": [
      "Place the cashews in a bowl, cover with water, and let them soak at room temperature for at least 8 hours or overnight.",
      "Drain the cashews, rinse them thoroughly, and pat them dry with a kitchen towel.",
      "If using frozen peppers, boil them in a medium saucepan of water until tender.",
      "Drain the cooked peppers.",
      "For both jarred and cooked peppers, wear gloves to protect your hands and remove the veins and seeds according to your preference.",
      "Heat ¼ cup of olive oil in a medium saucepan over medium-high heat.",
      "Add the onion and sauté for about 8 minutes, until deeply golden brown, almost caramelized.",
      "Transfer the sautéed onion and any remaining oil from the pan to a blender. Add the remaining ¼ cup of olive oil to the blender as well.",
      "Combine the cashews, yellow peppers, pecans, nutritional yeast, garlic powder, tapioca flour, salt, coconut sugar, turmeric, black pepper, and 1½ cups (360 g) of water in the blender. Blend until smooth and creamy.",
      "Pour the blended sauce into the saucepan. Cook over medium-high heat, stirring continuously, until the sauce thickens, approximately 4 minutes.",
      "Bring a large pot of salted water to a boil. Add a splash of olive oil.",
      "Add the pasta to the boiling water and cook according to the package directions.",
      "Drain the cooked pasta and transfer it to a large bowl. Add the huancaína sauce.",
      "Mix the pasta and sauce thoroughly.",
      "Serve topped with cashew parmesan."
    ],
    "notes_ingredients": "This recipe is paleo if you use cassava pasta.",
    "notes_instructions": "Soaking the cashews for at least eight hours or overnight helps to activate their nutrients and improve digestibility.\nThe amount of veins and seeds you remove from the Peruvian peppers will determine the spiciness of the finished dish."
  }
]