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": "aad0ed25da0e4f5cbb3acce9dfdad25a",
    "updated": "2025-04-21T15:14:29.626Z",
    "title": "Jambalaya",
    "subtitle": null,
    "description": "This jambalaya recipe offers a more complete and elaborate approach to creating a flavorful and satisfying dish, perfect for any occasion.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(225 g) shrimp, shelled, with shells reserved",
          "chicken breasts",
          "(940 ml) water",
          "onions, chopped, divided",
          "(50 g) celery, chopped, divided",
          "(30 g) garlic, minced, divided",
          "(15 ml) olive oil",
          "(225 g) andouille sausage",
          "(60 g) green bell peppers, coarsely chopped",
          "(40 g) green onion, chopped",
          "(475 ml) no-salt-added tomatoes",
          "(28 ml) worcestershire sauce",
          "dried thyme",
          "cayenne pepper",
          "(370 g) long grain rice"
        ]
      }
    ],
    "instructions": [
      "Bring a large saucepan of water to a boil. Add the shrimp and cook over high heat until pink, about 2 minutes.",
      "Cool the shrimp, peel, devein, and set aside, keeping the shells separate.",
      "In a large saucepan, combine the chicken breasts, reserved shrimp shells, water, half the chopped onion, half the chopped celery, and one-third of the minced garlic.",
      "Bring the mixture to a simmer over medium-high heat.",
      "Reduce heat to medium-low, partially cover, and simmer until the chicken is cooked through (juices run clear when pierced with a fork), approximately 20 to 25 minutes.",
      "Remove the chicken breasts from the liquid and set aside.",
      "Strain the cooking liquid into a large bowl, discarding the solids. You should have about 4 cups (1 L); add water if needed.",
      "Remove and discard the chicken bones. Chop the chicken meat coarsely.",
      "Heat the olive oil in a 5-quart Dutch oven.",
      "Add the Andouille sausage, green bell pepper, and green onion to the Dutch oven. Cook over medium heat, stirring frequently, until lightly browned, about 5 minutes.",
      "Add the reserved cooking liquid, tomatoes (with juice), remaining onion, celery, garlic, Worcestershire sauce, thyme, and cayenne pepper to the Dutch oven.",
      "Bring the mixture to a simmer, breaking up the tomatoes with a spoon.",
      "Stir in the rice and return to a simmer.",
      "Cover the Dutch oven tightly and cook over medium-low heat until the rice has absorbed all the liquid, about 25 minutes.",
      "Remove the Dutch oven from the heat. Stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes.",
      "Serve the jambalaya immediately in a warmed serving bowl."
    ],
    "notes_ingredients": "Andouille is a spicy Cajun garlic sausage.",
    "notes_instructions": null
  }
]