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": "11b7d5ea967c46179a189829df9b4dd6",
    "updated": "2025-04-24T02:08:58.817Z",
    "title": "Lemon Rice Stuffed Vine Leaves",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pine nuts",
          "onion",
          "olive oil",
          "risotto rice",
          "vegetable stock",
          "finely grated zest and juice of 1 unwaxed lemon plus extra lemon slices to serve",
          "preserved vine leaves",
          "sea salt"
        ]
      }
    ],
    "instructions": [
      "Lightly toast the pine nuts in a pan until golden, then finely chop and set aside.",
      "Finely chop a small peeled onion.",
      "Heat 4 tablespoons of olive oil in a pan and sauté the chopped onion over medium heat.",
      "Add the rice to the pan and fry briefly.  Pour in half of the vegetable stock and simmer over low heat for approximately 18 minutes, stirring often and gradually adding the remaining stock.",
      "Near the end of the cooking time, incorporate the lemon zest, juice, and toasted pine nuts.",
      "Rinse the vine leaves under cold water and remove the stems.",
      "Place each leaf on a flat surface with the rough side facing up.",
      "Spoon a heaped tablespoon of the rice mixture onto each leaf, folding over the left and right sides.",
      "Tightly roll each leaf, beginning at the stem end.",
      "Arrange the rolled vine leaves closely together in a small pan.",
      "Drizzle the remaining 4 tablespoons of olive oil over the leaves, sprinkle with salt, and add enough water to cover them completely.",
      "Place a small plate on top of the leaves to weigh them down. Cover the pan, bring to a boil, and then reduce heat and simmer for 25 minutes.",
      "Carefully remove the cooked vine leaves from the pan and let them cool.",
      "Serve the cooled vine leaves garnished with lemon slices."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Consider making a larger batch of the rice filling, as any leftover vine leaves can be stored, covered in olive oil, for several days in the refrigerator."
  }
]