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": "ae13c4bf2e3a4bb5ad6e8366db479387",
    "updated": "2025-05-19T03:05:04.204Z",
    "title": "Cod & Chorizo Dumplings",
    "subtitle": "墨汁鱈魚餃",
    "description": "",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "onion",
          "garlic clove",
          "spicy chorizo",
          "olive oil, plus extra",
          "sprigs of thyme",
          "cod fillet",
          "flat-leaf parsley",
          "salt and black pepper"
        ]
      },
      {
        "section": "Black pastry",
        "ingredients": [
          "strong white bread flour, plus extra for dusting",
          "salt",
          "cuttlefish ink",
          "boiling water"
        ]
      }
    ],
    "instructions": [
      "Filling",
      "Chop the onion and press the garlic. Cut the chorizo into small cubes.",
      "Heat the oil in a frying pan (skillet) and brown the chorizo. When it starts to release its oil, add the onion, garlic, and thyme and cook for 5 minutes.",
      "Leave to cool.",
      "Blend the cod until it becomes a slightly sticky paste. Transfer to a salad bowl and add the onion and chorizo mixture, as well as the chopped parsley. Season lightly. You can heat a small amount of the filling in the microwave for 15 seconds to check the seasoning; adjust if necessary. Set aside in the refrigerator while you make the pastry and the discs.",
      "Black pastry",
      "Combine the flour and salt in a large bowl. Make a well in the centre, then pour in the cuttlefish ink. Pour in the boiling water, stirring with a spatula or chopsticks. When the dough starts to clump, knead for 5 minutes until it all blends together. Pour onto a work surface and continue kneading for a few minutes. The dough should be smooth and stretchy.",
      "Folding & cooking",
      "Roll out the dough into three logs. Cut into small 16-18 g (12 oz) pieces and cover with cling film (plastic wrap) or a clean dish towel to prevent drying out. Dust the work surface with flour and roll out the pieces of dough into 10 cm (4 in) discs. Use a pastry cutter for perfect discs. Spoon a portion of filling onto the center of each disc. Fold like a Peking dumpling.",
      "Cook in two batches or freeze some of the dumplings. Heat 2 tablespoons of oil in a 28 cm (11 in) non-stick lidded frying pan (skillet). Add half the dumplings, spacing them so they do not touch. Sizzle for a few minutes before adding water up to one-third of the dumplings’ height (around 220 ml/7 fl oz). Cover with a lid and cook until the water has evaporated.",
      "Uncover and toast the bottoms of the dumplings; they are done when nicely browned underneath. Repeat with the remaining dumplings, washing the pan between batches. Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": [
      "Suggestion: You can serve these dumplings with crushed tomatoes. Dice 2 tomatoes. Add 1/4 chopped onion and 2 chopped sprigs of flat-leaf parsley. Season, then add 3 tablespoons of olive oil and 2 tablespoons of sherry vinegar.",
      "Tip: To make the pastry lace-thin and crisp, add 1 tablespoon of rice flour to the water you use for cooking the dumplings. Stir well before pouring into the frying pan."
    ]
  }
]