Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Spanish rice with squid and lemon",
  "description": "Spanish rice with squid and lemon is a delightful dish that combines the rich flavors of squid and the freshness of lemon, providing a perfect balance for the palate.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 squid weighing approximately 300 g",
        "3 new onions with leaves or 1 white onion",
        "half a bulb of fennel",
        "half an unwaxed lemon",
        "4 tablespoons of olive oil",
        "300 g of round-grain Spanish or Italian rice",
        "a pinch of salt",
        "50 g of shelled fresh peas",
        "approximately 600 ml of cold water",
        "4 basil leaves",
        "a twist of freshly ground black pepper"
      ]
    }
  ],
  "instructions": [
    "Prepare the squid.",
    "Separate the body and head of 1 squid weighing approximately 300 g. Then separate the tentacles and clean out the inside of the body.",
    "Rub off the small membranes with coarse salt then rinse with plenty of water.",
    "Finely slice the tentacles.",
    "With a very sharp knife, cut the skin of the body in a lattice pattern then cut it into medium-sized slivers.",
    "Set all the squid aside in a cool place.",
    "Prepare the rice.",
    "Preheat the oven to 180 °C (gas mark 4).",
    "Peel and dice 3 new onions with leaves or 1 white onion.",
    "Rinse half a bulb of fennel and dice very finely (brunoise).",
    "Cut half an unwaxed lemon into triangles.",
    "Heat an ovenproof dish with 4 tablespoons of olive oil and sweat the diced vegetables and squid tentacles for approximately 2 minutes, stirring.",
    "Add 300 g of round-grain Spanish or Italian rice, a pinch of salt, and cook for 2 minutes over a low heat, stirring.",
    "Then add the lemon triangles and 50 g of shelled fresh peas, then add approximately 600 ml of cold water.",
    "Spread the rice evenly over the surface and put in the oven for 20 minutes.",
    "Check the progress of the rice regularly and if it's becoming too dry, add a little water.",
    "When it's cooked, the rice should be soft in the centre of the dish and crunchy round the edge.",
    "Then heat a frying pan with a drop of olive oil and sauté the slivers of squid for just 10 seconds.",
    "Arrange them over the rice, add 4 basil leaves and a twist of freshly ground black pepper.",
    "Serve nice and hot in the cooking dish."
  ],
  "author": ""
}