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": "05daac046ed34646ac98e317acf9a201",
    "updated": "2025-04-24T09:10:28.133Z",
    "title": "Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chili Flakes",
    "subtitle": "A harmonious blend of sweet, salty, spicy, and earthy flavors creates this easy-to-make pasta dish. Leftovers can be repurposed into a frittata by adding cheese and eggs, then baking in a skillet until crispy.",
    "description": "This recipe combines sweet raisins, crunchy pine nuts, earthy Swiss chard, and a touch of heat from chili flakes for a simple yet flavorful pasta dish.  Enjoy it as is, or transform leftovers into a delicious frittata by baking them with cheese and eggs in an ovenproof skillet.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "raisins",
          "red wine vinegar",
          "kosher salt and freshly ground black pepper",
          "spaghetti, tagliatelle, or angel hair",
          "extra-virgin olive oil",
          "garlic cloves, thinly sliced",
          "pine nuts",
          "dried chile flakes",
          "swiss chard, dried ends trimmed, stems thinly sliced, leaves torn into strips",
          "unsalted butter",
          "parmigiano-reggiano cheese, for grating"
        ]
      }
    ],
    "instructions": [
      "Place the raisins in a bowl, add a splash of red wine vinegar, and enough warm water to cover. Let them plump for 20 minutes, then drain.",
      "Bring a large pot of salted water to a boil. The water should be as salty as the sea.",
      "Add the pasta and cook according to package directions, checking for doneness a minute or two early to avoid overcooking.",
      "Reserve about ½ cup of the pasta cooking water before draining the pasta thoroughly.",
      "Heat a generous amount of olive oil in a large skillet over medium-low heat.",
      "Add the garlic and pine nuts to the skillet and toast gently until lightly golden, approximately 5 minutes.",
      "Stir in the chili flakes and cook for another 10 seconds to release their flavor. Then, add the drained raisins.",
      "Increase the heat to medium, add the Swiss chard stems, season with salt and pepper, and cook until slightly softened, about 3 to 4 minutes.",
      "Incorporate the torn Swiss chard leaves and a splash of water (preferably the reserved pasta water), cover the skillet, and cook until the leaves wilt, about 2 to 3 minutes.",
      "Add the drained pasta and butter to the chard mixture, tossing to combine thoroughly.",
      "Check the seasoning and adjust with additional salt, pepper, or chili flakes as needed.",
      "Grate some Parmigiano-Reggiano cheese over the pasta, drizzle with extra virgin olive oil, and serve in bowls.",
      "Offer additional grated cheese at the table."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]