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": "dfebbf9d41214264965741a82811fff0",
    "updated": "2025-04-24T08:47:33.901Z",
    "title": "Stuffed Onions",
    "subtitle": "A savory and satisfying main course featuring a flavorful filling.",
    "description": "These stuffed onions offer a unique and delicious main course experience. The flavorful filling is the star of the show.  Enhance the dish further by adding a light tomato sauce before baking and topping with cheese during the final stages of cooking. Serve warm with a simple side salad.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butter for greasing the dish",
          "vegetable stock",
          "white wine",
          "onions",
          "tomatoes",
          "fresh white breadcrumbs",
          "feta, crumbled",
          "parsley leaves (loosely packed), finely chopped",
          "olive oil, plus extra to finish",
          "garlic cloves, crushed",
          "green onions, thinly sliced",
          "salt",
          "black pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F. Prepare a small, buttered ovenproof dish.",
      "Combine the vegetable stock and white wine in a medium saucepan and bring to a boil.",
      "Trim 1/4 inch from the top and bottom of the onions. Halve them lengthwise and peel off the outer skin.",
      "Carefully remove the majority of the onion's inner layers (reserve these for another use), leaving two or three outer layers intact.",
      "Separate the outer layers and gently place them in the simmering stock, a few at a time. Cook for 3 to 4 minutes, until slightly softened.",
      "Drain the onion layers thoroughly and allow them to cool slightly. Reserve the cooking stock.",
      "Grate the tomatoes using a coarse cheese grater (discard the remaining skin).",
      "In a large bowl, combine the grated tomato, breadcrumbs, feta cheese, parsley, olive oil, crushed garlic, sliced green onions, salt, and pepper.",
      "Generously fill each onion layer with the stuffing mixture. Bring the edges together to form a compact, cigar-like shape.",
      "Arrange the stuffed onions, seam-down, in the prepared dish. Pour approximately 1/3 cup of the reserved stock into the bottom of the dish.",
      "Bake for 45 to 50 minutes, until the onions are tender and lightly browned, and the filling is bubbling. Add more stock if the dish becomes too dry during baking.",
      "Drizzle with olive oil before serving warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The flavorful cooking stock and reserved onion cores can be used to create a delicious base for onion soup."
  }
]