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": "7a92136251724ddcabc9030d733318e2",
    "updated": "2025-04-25T20:18:46.142Z",
    "title": "Beef Liver and Onions",
    "subtitle": "PALEO",
    "description": "Many people have an aversion to liver, often because they haven't experienced it prepared well.  Growing up, organ meats like liver, kidneys, tripe, and heart were common at our table. My grandmother's kidneys in red wine were unforgettable.  Besides the nutritional value, I feel that consuming organ meats shows respect for the animal and minimizes waste.\n\nOrgan meats offer significant health advantages and can be incredibly delicious. Beef liver is packed with protein and essential minerals like iron, zinc, copper, potassium, phosphorus, and selenium. It's also a good source of riboflavin, folic acid, vitamins A and D, and is particularly rich in vitamin B12, which supports the production of mood-regulating brain chemicals like serotonin and dopamine. Try this recipe and discover how enjoyable liver can be.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(900 g) beef liver, cut into 4 x %-inch strips",
          "(45 g) chopped garlic",
          "apple cider vinegar",
          "ground cumin",
          "freshly ground black pepper",
          "dried oregano",
          "plus 1 tablespoon (67 g) extra virgin olive oil, plus more",
          "salt, to taste",
          "red onions (2.2 pounds/1 kg), cut into quarters",
          "(45 g) balsamic vinegar of modena",
          "coconut sugar",
          "(680 g) roma tomatoes, each cored and cut into 6 or wedges",
          "fresh parsley, finely chopped",
          "fresh chile, such as a serrano or habanero, julienned (optional)",
          "cauliflower rice or air-fried yuca sticks, for serving"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the liver, 1 tablespoon of chopped garlic, apple cider vinegar, 1 teaspoon of cumin, 1/4 teaspoon of pepper, and oregano. Mix thoroughly, cover, and refrigerate for 1 hour.",
      "Heat olive oil in a cast-iron skillet over high heat. Add the marinated liver, season with salt, and sauté, stirring continuously, until browned. Check for doneness by removing a piece and slicing it.  A good indicator is a medium sear on the outside, slightly soft to the touch, and a juicy, slightly pink interior.  Avoid overcooking, as this makes the liver tough. Transfer the cooked liver to a clean bowl and set aside.",
      "If needed, add a little more olive oil to the skillet. Add the onions and the remaining 2 tablespoons of garlic, sautéing until the onions become slightly translucent but still retain some crispness. Add balsamic vinegar, coconut sugar, the remaining 1/2 teaspoon of pepper, and 1/2 teaspoon of cumin. Stir well. Incorporate the tomatoes, parsley, chile (if using), and salt (if necessary).",
      "Return the cooked liver to the skillet and cook over high heat, stirring constantly for a few seconds to blend the flavors. The tomatoes should be warmed through but not overcooked or crushed.",
      "Serve with cauliflower rice or air-fried yuca sticks."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]