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": "aa64301f68764f649a9932c46778014b",
    "updated": "2025-05-11T14:10:49.717Z",
    "title": "Chilli and Salt Squid with Peppers and Onions",
    "subtitle": "",
    "description": "I order this dish every time I visit a Cantonese restaurant; it brings back many memories of working in my parents' restaurant. The aroma instantly transports me to the kitchen, with the sound of the Chinese stove roaring and the clashing of woks as ingredients fly through the air, accompanied by the bursts of flame when hot oil meets the fire.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh squid, a mixture of cleaned tubes and tentacles",
          "salt",
          "chinese five spice",
          "freshly ground black pepper",
          "groundnut oil, for deep-frying, plus",
          "cornflour (cornstarch).",
          "egg, beaten",
          "onion, finely diced",
          "green (bell) pepper, de-seeded and finely diced",
          "bird's-eye chillies, finely chopped",
          "garlic clove, crushed",
          "water",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Cut the squid into bite-sized pieces and lightly score the back of each tube piece with a criss-cross pattern.",
      "This technique helps the squid cook evenly and prevents it from curling excessively.",
      "In a separate bowl, combine the salt, five spice, and pepper; set this mixture aside.",
      "Heat enough oil to deep-fry the squid in a large wok or deep-sided saucepan until it reaches 180°C (360°F).",
      "Spread the cornflour out on a plate and place the beaten egg in a shallow bowl.",
      "Coat each piece of squid in the cornflour, gently shaking off any excess, then dip it into the egg, and coat it once more in the cornflour.",
      "Carefully lower the squid into the hot oil in batches and deep-fry for approximately 3 minutes, turning once or twice to ensure even browning.",
      "Remove the squid and drain it on a wire rack or paper towel-lined plate.",
      "Heat 1 tablespoon of oil in a wok or frying pan until it just begins to smoke.",
      "Add the onion, green pepper, and chillies.",
      "Stir-fry over high heat for 30 seconds, then add the garlic and mix well.",
      "Add the deep-fried squid to the pan and evenly sprinkle the five-spice mixture over it.",
      "Toss everything together quickly, pour in the water, and toss again to coat each piece thoroughly.",
      "Turn off the heat, add the sesame oil, and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]