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": "b83b4547072c42f8991094927f3b7aed",
    "updated": "2025-04-23T01:30:03.962Z",
    "title": "Jumbo Pot of Gumbo",
    "subtitle": "Inspired by the HBO series Treme, this gumbo recipe is a must-try.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole wheat flour",
          "neutral-flavored oil, divided",
          "smoky sausages",
          "water, plus more as needed",
          "onion, chopped",
          "chopped celery",
          "green bell pepper, trimmed and chopped (about 8 ounces, or )",
          "garlic, grated or pressed",
          "smoked or regular paprika",
          "fine sea salt, or taste",
          "garlic powder",
          "onion powder",
          "dried oregano",
          "dried thyme",
          "cayenne pepper",
          "ground black pepper",
          "tomato paste",
          "vegan worcestershire sauce",
          "dried bay leaf",
          "vegetable broth",
          "cooked long-grain brown rice",
          "hot sauce, to taste",
          "chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F (190°C or gas mark 5).",
      "Spread the flour evenly in an oven-safe skillet.",
      "Stir often, ensuring even cooking to prevent scorching.",
      "Cook for approximately 30 minutes, until medium-dark brown.",
      "Set aside to cool, then sift.",
      "In a large pot, heat 2 tablespoons of oil over medium-high heat.",
      "Add the sausage and cook until browned, about 6 minutes. Remove and set aside.",
      "Deglaze the pot with 1/4 cup of water, scraping up any browned bits. Transfer this mixture to a measuring cup and add enough water to reach 1/2 cup.",
      "Set aside.",
      "Add the remaining tablespoon of oil to the pot.",
      "Add the onion, celery, bell pepper, garlic, paprika, salt, garlic powder, onion powder, oregano, thyme, cayenne pepper, and black pepper. Cook until the vegetables begin to soften, about 6 minutes.",
      "Whisk the deglazing liquid and browned flour together to create a smooth paste.",
      "Stir in the tomato paste and Worcestershire sauce.",
      "Add the sausage, flour mixture, bay leaf, and broth to the vegetables.",
      "Bring the mixture to a boil, then reduce heat, cover, and simmer for 1 hour, stirring occasionally.",
      "Remove from heat and discard the bay leaf.",
      "Serve the gumbo over rice.",
      "Garnish with hot sauce and chopped parsley to taste.",
      "Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]