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": "3a62ef30b93a4e8a824b82bbf1ba6ae4",
    "updated": "2025-05-07T22:53:27.139Z",
    "title": "Slow-Cooked Rabbit with Herbs",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rabbit, jointed by the butcher",
          "onions",
          "thick slice of butter",
          "salt",
          "black pepper",
          "sprigs of rosemary",
          "thyme sprigs",
          "wheat beer",
          "double cream",
          "lush sprigs of tarragon"
        ]
      },
      {
        "section": "Rabbit, asparagus, noodles, tarragon and cream",
        "ingredients": [
          "boned rabbit meat",
          "butter",
          "bunch of asparagus",
          "small bunch of chopped tarragon",
          "glass of white vermouth or white wine",
          "wide ribbon pasta",
          "cream or crème fraîche"
        ]
      },
      {
        "section": "Poached rabbit with carrots and orzo",
        "ingredients": [
          "couple of rabbit joints - the meaty leg or saddle",
          "vegetable stock",
          "few new season's carrots",
          "most diminutive new potatoes",
          "sprig of rosemary",
          "couple of thyme sprigs",
          "bay",
          "black pepper",
          "couple of spoonfuls of orzo pasta",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Peel and coarsely chop 2 onions, then cook them in a thick slice of butter over medium heat until they become soft and lightly golden.",
      "Season the rabbit pieces thoroughly with salt and black pepper.",
      "If there is space in the pan, push the onions to one side; otherwise, transfer them to a bowl. Then add the rabbit pieces to the pan.",
      "Cook for about 5 minutes, turning occasionally, until the rabbit is nicely browned, then mix the onions back in.",
      "Finely chop the needles from 2 small sprigs of rosemary and add them to the pan along with 4 thyme sprigs, 1 litre of wheat beer, and some salt and pepper.",
      "Bring the mixture to a boil, then reduce the heat so it simmers gently.",
      "Cover partially with a lid and let it cook slowly on the stove for a couple of hours, until the rabbit is tender.",
      "The exact cooking time varies depending on the rabbit’s age and origin, but it’s done when the meat can be easily separated from the bones using a regular table knife.",
      "The liquid will remain thin and plentiful, so increase the heat for a few minutes until the liquid reduces by about half. This will create a light sauce suitable for eating with a spoon.",
      "Add 100ml of double cream and stir in the leaves from 4 lush sprigs of tarragon, chopping them if they are very long.",
      "Simmer for another 5-10 minutes, then adjust the seasoning to taste.",
      "Cut 400g boned rabbit meat into small pieces.",
      "Heat 40g butter in a shallow pan, add the rabbit pieces, and cook over medium heat until lightly browned in spots.",
      "Add a bunch of asparagus cut into short lengths and a small bunch of chopped tarragon.",
      "Pour in a glass of white vermouth or white wine and cook for a few minutes until the asparagus is tender.",
      "Boil about 250g of wide ribbon pasta in salted water, then drain.",
      "Stir a little cream or crème fraîche into the rabbit mixture, adjust seasoning, then gently add the drained pasta and toss to combine.",
      "For a simple and comforting meal, poach a couple of rabbit joints—preferably the meaty leg or saddle—in vegetable stock with a few new season’s carrots sliced lengthwise, very small new potatoes, a sprig of rosemary, a couple of thyme sprigs, bay leaves, and black pepper.",
      "Simmer for as long as possible (30-40 minutes is minimum), then add a couple of spoonfuls of orzo pasta to the broth.",
      "After additional 10 minutes, the dish will be soothing and satisfying.",
      "Taste and adjust the seasoning—this dish usually requires a good amount of salt—and serve in a shallow bowl."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The preparation time is minimal."
  }
]