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": "ad571a0472684962ba9af33138543a4c",
    "updated": "2025-04-23T01:22:28.038Z",
    "title": "Seitan Marsala",
    "subtitle": "Soy-Free Option",
    "description": "This Marsala dish is simple to prepare, yet elevated with a few modern touches.  Enjoy it served over mashed potatoes, pasta, or rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour, plus 3 tablespoons (24 g), divided",
          "fine sea salt",
          "ground black pepper",
          "(each 4 ounces, or ) seitan cutlets",
          "olive oil",
          "minced shallot",
          "plus cup 2 tablespoons (54 g) minced bell pepper (any color)",
          "cremini mushrooms, sliced",
          "sun-dried tomato halves (moist vacuum-packed), thinly sliced",
          "garlic, thinly sliced",
          "dried thyme, or minced fresh thyme",
          "dried tarragon",
          "vegan marsala wine",
          "vegetable broth, more if needed",
          "salt and pepper",
          "fresh minced parsley, for garnish"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 300°F (150°C, or gas mark 2).",
      "On a plate, combine ¼ cup (32 g) of flour with a pinch each of salt and pepper.",
      "Dredge both sides of the seitan cutlets in the flour mixture.",
      "Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat.",
      "Cook the cutlets for 3 to 5 minutes per side, until browned.",
      "Transfer the browned cutlets to the oven to keep warm.",
      "Reduce the skillet heat to medium.",
      "Add the remaining tablespoon (15 ml) of olive oil, the minced shallot, bell pepper, and the remaining 3 tablespoons (24 g) of flour to the skillet.",
      "Cook and stir for 3 to 5 minutes, until the shallot softens.",
      "Add the sliced mushrooms, sun-dried tomatoes, garlic, thyme, and tarragon.",
      "Cook for 4 to 6 minutes, until the mushrooms darken slightly.",
      "Pour in the Marsala wine and vegetable broth, and bring the mixture to a simmer.",
      "Simmer for 15 minutes.",
      "If desired, thin the sauce with additional vegetable broth.",
      "Season to taste with salt and pepper.",
      "Place the seitan cutlets back into the skillet and spoon some of the sauce over them. Avoid completely covering the cutlets to maintain textural contrast.",
      "Garnish with fresh parsley."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]