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": "2d95fde99cef4be1845666e68cf398ba",
    "updated": "2025-05-07T22:25:16.519Z",
    "title": "Artichoke and Chicken Soup",
    "subtitle": "Comforting soup for today, delicious risotto for tomorrow.",
    "description": null,
    "ingredients": [
      {
        "section": "For the soup",
        "ingredients": [
          "bone-in chicken thighs",
          "olive or groundnut oil",
          "jerusalem artichokes",
          "onions",
          "butter",
          "water"
        ]
      },
      {
        "section": "For the risotto",
        "ingredients": [
          "butter",
          "arborio rice",
          "some of the soup",
          "vegetable stock (if needed).",
          "reserved cooked chicken thighs",
          "heaped tablespoons of freshly chopped parsley"
        ]
      }
    ],
    "instructions": [
      "Lightly brown the 6 bone-in chicken thighs in a small amount of olive or groundnut oil, then set aside.",
      "Peel and roughly chop the 700g Jerusalem artichokes and 2 onions.",
      "Add them to the chicken pan with a little oil.",
      "Cook for 7-10 minutes until lightly golden, then return the chicken to the pan. Add enough water to cover the ingredients, bring to a boil, then reduce heat and simmer for 30 minutes.",
      "Remove the chicken, reserving 2 thighs for the risotto later. Slice the meat from the bones of the remaining chicken thighs.",
      "Blend the soup liquid using a food processor or blender.",
      "Taste and adjust the seasoning if necessary, then stir in 25g of butter and pour the soup into serving bowls.",
      "Add the sliced chicken to the bowls.",
      "Warm the reserved soup for the risotto.",
      "Melt 35g of butter in a pan.",
      "Add 200g of arborio rice, then gradually stir in the hot soup, adding it slowly as you would stock when making risotto. Simmer and stir for about 20 minutes.",
      "If the mixture becomes too thick, add extra vegetable stock as needed, continuing to stir regularly until the rice is cooked to al dente.",
      "Remove the meat from the 2 reserved cooked chicken thighs and add it to the risotto.",
      "Stir in 3 heaped tablespoons of freshly chopped parsley."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]