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": "2d452a2d20504c13b23fc8d8bf0c4713",
    "updated": "2025-05-08T09:22:02.065Z",
    "title": "Cheesy Potato Pave",
    "subtitle": null,
    "description": "While Mei waits in India for BB to take her to the SHIVA Consortium—a mysterious multinational organization housing a research facility investigating the \"singular point\"—she remembers a conversation with Li, a SHIVA researcher, at an elegant restaurant. They discussed concepts like time travel and transmitting information across time, heavy philosophical topics that captivated Li. Meanwhile, Nakagawa, Li's bodyguard, was distracted by the visually stunning potato pave and edible origami garnish that they had been served. This dish looked impressive enough to momentarily halt even Godzilla's rampage!",
    "ingredients": [
      {
        "section": "CHEESY POTATO PAVE",
        "ingredients": [
          "nonstick cooking spray",
          "heavy whipping cream",
          "minced garlic (6 cloves).",
          "zest of",
          "salt",
          "onion powder",
          "celery seed",
          "white pepper",
          "russet potatoes, peeled",
          "shredded aged white cheddar, divided",
          "vegetable oil"
        ]
      },
      {
        "section": "SIDES",
        "ingredients": [
          "frozen fava beans",
          "unsalted butter, divided",
          "salt and black pepper, to taste",
          "stalks asparagus, trimmed and sliced in half lengthwise"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F (175°C; gas mark 4). Lightly coat the baking dish with nonstick cooking spray and set aside.",
      "In a large bowl, combine the heavy whipping cream, minced garlic, lemon zest, salt, onion powder, celery seed, and white pepper. Using a mandolin, thinly slice the russet potatoes to approximately ½-inch (3 mm) thickness, then immerse the slices in the cream mixture to ensure they are fully coated.",
      "Remove the potato slices one by one from the cream and layer them in the prepared baking dish, overlapping slightly to create even layers. When the layers reach halfway up the dish, sprinkle ½ cup (55 g) of the shredded cheddar evenly over the potatoes. Continue layering potatoes, leaving about 1 inch (2.5 cm) of space at the top. Place the baking dish on a tray to catch any spills.",
      "Bake for 1 hour and 15 minutes, or until the potatoes are tender and easily pierced with a knife. Remove from the oven, cover the potatoes with aluminum foil, and press a pan of similar size weighted with cans or other heavy objects on top to compress the layers. Allow the dish to cool to room temperature, then refrigerate for at least 6 hours or overnight to set.",
      "Remove the weights and foil, cover the baking dish with a cutting board, and invert it to release the potato pave. Trim the edges with a knife and cut into 6 equal pieces.",
      "Heat the vegetable oil in a large skillet over medium heat. Fry the potato pieces in batches of three, cooking about 2 minutes on each side (top, bottom, and edges) until golden brown. Transfer to a baking tray, top with the remaining ¼ cup (30 g) shredded cheddar, and broil or toast for 2 minutes until the cheese is bubbly and browned.",
      "For the sides: Bring a pot of water to a boil sufficient to cover the fava beans. Add the beans and boil until the outer shells begin to loosen, about 2 minutes. Drain the beans immediately and transfer to a bowl of cold water to cool. Remove the outer skins and pat the beans dry with paper towels.",
      "In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the fava beans, season with salt and pepper, and cook for 3 minutes until tender. Remove the beans, then melt the remaining tablespoon of butter and sauté the asparagus halves for 4 to 5 minutes until tender.",
      "To serve, arrange 4 asparagus halves in the center of each plate and place a warm potato piece on top. Add 2 spoonfuls of fava beans on the side. Optionally, garnish with decorative origami."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The potato pave can be prepared mostly in advance. Complete steps 1 through 4, refrigerate overnight, and then finish with steps 5 and 6 just before serving."
  }
]