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": "51e38cf9349f4b8ea21235d2ef274f6c",
    "updated": "2025-05-18T15:46:04.344Z",
    "title": "Garlic-Infused Chicken Gizzards",
    "subtitle": null,
    "description": "While not everyone grew up eating chicken gizzards, I have always enjoyed them. During many summer holidays in Spain, my mother would frequently bring home a pack of chicken gizzards from the local supermarket. She would quickly sauté them with fresh chili, garlic, and salt. When cooked this way, the gizzards have a pleasantly chewy texture, which I appreciate. However, Gareth has often found the texture less appealing, so we discovered that brining the gizzards first and removing any sinew makes them much more tender without losing their flavor. To balance the texture, we've also incorporated a small amount of chicken liver into the dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chickens' gizzards, cleaned and trimmed of any sinew",
          "kimchi brine",
          "vegetable oil",
          "chickens' livers, cleaned, trimmed of any sinew and cut into thin strips",
          "salted butter",
          "long red chilli, trimmed, deseeded and finely sliced",
          "garlic cloves, finely sliced",
          "salt",
          "pepper",
          "soju (korean rice/grain spirit) or sake",
          "spring onion, trimmed and finely sliced, to garnish"
        ]
      }
    ],
    "instructions": [
      "Place the gizzards in a large bowl and cover them with the brine. Refrigerate and let them brine for 1 hour.",
      "After brining, drain the gizzards and rinse under cold running water to remove excess salt. Pat dry with kitchen paper.",
      "Heat 1 tablespoon of vegetable oil in a large frying pan over high heat. Add the livers and stir-fry for 30 seconds. Then add the teaspoon of butter to the pan. Once melted, remove the livers from the pan and set aside.",
      "Return the pan to the stove and add the remaining vegetable oil. Reduce the heat to medium, then add the gizzards, chili, garlic, salt, and pepper. Fry for 2-3 minutes until the gizzards are cooked through. Pour in the soju, add the livers and remaining butter, and fry for an additional 30 seconds. Transfer to a plate and garnish with the spring onion before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "These gizzards make an excellent starter. After cooking, toast a couple of slices of rye or sourdough bread in the same frying pan to absorb the flavorful juices, then spoon the gizzard mixture over the toast to finish."
  }
]