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": "9325768dfb194b639e3d2201f72ff1ff",
    "updated": "2025-04-24T15:03:54.458Z",
    "title": "Dirty Fried Rice with King Oyster Mushroom \"Scallops\" and Creole Coconut Sauce",
    "subtitle": null,
    "description": "This dish features king oyster mushroom \"scallops,\" a flavorful and unique creation.  The base is a take on New Orleans dirty rice, transformed into fried rice, which can be enjoyed on its own as a light meal. The addition of the hearty king oyster mushrooms and a rich Creole coconut sauce elevates the dish to something truly special.",
    "ingredients": [
      {
        "section": "For the Dirty Fried Rice",
        "ingredients": [
          "vegetable broth",
          "tomato paste",
          "white rice (like jasmine rice)",
          "dry-packed sun-dried tomato (small dice)",
          "diced button mushrooms (about 5)",
          "diced celery",
          "diced carrot",
          "diced shallots",
          "garlic powder",
          "dried thyme",
          "crushed red pepper flakes",
          "dried sage",
          "scant ½ teaspoon clove powder",
          "liquid smoke",
          "canola oil",
          "eggs, beaten",
          "soy sauce"
        ]
      },
      {
        "section": "For the King Oyster Mushroom \"Scallops\"",
        "ingredients": [
          "king oyster mushrooms",
          "can light coconut milk",
          "old bay seasoning",
          "unsalted butter",
          "canola oil",
          "sea salt flakes and cracked black pepper (to taste)"
        ]
      },
      {
        "section": "For the Creole Coconut Sauce",
        "ingredients": [
          "creole mustard",
          "clove garlic, minced or grated"
        ]
      },
      {
        "section": "For Garnish",
        "ingredients": [
          "celery leaves",
          "fresh thyme"
        ]
      }
    ],
    "instructions": [
      "Prepare the dirty fried rice.",
      "Slice the king oyster mushrooms into 3/4-inch thick rounds to resemble scallops (approximately 15 slices).",
      "Place the mushroom slices in a medium bowl and cover them with coconut milk. The coconut milk is key for flavor and texture.",
      "Marinate the mushrooms in the coconut milk for 20 minutes to an hour.",
      "Remove the mushrooms from the coconut milk and place them on a clean kitchen towel. Set aside 1 cup of the coconut milk for the sauce.",
      "Pat the mushrooms dry and season generously with Old Bay Seasoning.",
      "Heat a 10-inch frying pan over medium-high heat. Add the butter and oil. Once the butter melts, cook the mushrooms in two batches, searing each side for about 3 minutes until golden brown.",
      "Place the cooked mushrooms on a paper towel to drain. Season with salt and pepper to taste.",
      "Pour off any excess fat from the pan, leaving the browned bits.",
      "Add the reserved coconut milk, mustard, and garlic to the pan. Whisk over medium heat until warmed through.",
      "To serve, place 1½ cups of dirty fried rice on a plate. Top with three mushroom scallops and a tablespoon of Creole coconut sauce. Garnish with celery leaves and fresh thyme."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Allowing the rice to cool completely (about 20 minutes) before making fried rice is crucial to prevent a gummy texture."
  }
]