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": "e8e1b3d09fb84323a324cf763d62c2e2",
    "updated": "2025-04-24T08:50:55.860Z",
    "title": "Mushroom and Herb Polenta",
    "subtitle": null,
    "description": "My father often prepares a large batch of polenta, enjoying half immediately as a creamy mash with a flavorful sauce.  He then spreads the remaining polenta to set, later frying it and serving it with a fresh vegetable salad. This recipe uses soft polenta, but feel free to double the amount for a similar approach.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "mixed mushrooms, very large ones halved",
          "garlic cloves, crushed",
          "chopped tarragon",
          "chopped thyme",
          "truffle oil",
          "salt and black pepper",
          "vegetable stock",
          "polenta (instant or traditional)",
          "parmesan, grated",
          "butter",
          "finely chopped rosemary",
          "chopped chervil",
          "taleggio (rind removed), cut into (9.525 mm) slices"
        ]
      }
    ],
    "instructions": [
      "Heat two tablespoons of olive oil in a large frying pan over medium-high heat.",
      "Add half of the mushrooms to the hot pan and cook for a few minutes until just tender, minimizing movement to achieve golden-brown sear marks.",
      "Remove the mushrooms from the pan and repeat the process with the remaining mushrooms and olive oil.",
      "Return all the cooked mushrooms to the pan (off the heat).  Add the garlic, tarragon, thyme, truffle oil, salt, and pepper. Keep warm.",
      "In a saucepan, bring the vegetable stock to a boil.",
      "Gradually whisk in the polenta, reduce the heat to low, and cook, stirring continuously with a wooden spoon.",
      "The polenta is done when it pulls away from the sides of the pan but still maintains a runny consistency.",
      "Instant polenta will take approximately 5 minutes; traditional polenta may require up to 50 minutes. If it becomes too thick, add a small amount of stock or water to maintain a thick porridge-like texture.",
      "Preheat the broiler.",
      "Once the polenta is cooked, incorporate the Parmesan cheese, butter, rosemary, and half of the chopped chervil. Season with salt and pepper.",
      "Spread the polenta in a heatproof dish and arrange the Taleggio slices on top.",
      "Broil until the cheese is bubbly and melted.",
      "Remove from the broiler, add the cooked mushrooms and their accumulated juices, and return to the broiler for a minute to heat through.",
      "Serve immediately, garnished with the remaining chervil."
    ],
    "notes_ingredients": "Two types of polenta (or cornmeal) are available: instant and traditional.  Instant polenta is generally suitable for most recipes, including this one.",
    "notes_instructions": null
  }
]