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": "015c70061b854d68b07a5706d875e844",
    "updated": "2025-05-08T08:09:58.951Z",
    "title": "Beef Stew Castle in the Sky",
    "subtitle": null,
    "description": "Sheeta, a young girl with hidden secrets about a castle in the sky, prepares a hearty stew for a group of pirates who become her unexpected family. This large pot of stew, rich with meat, potatoes, and carrots, represents family and togetherness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "stew beef, such as chuck roast",
          "carrots",
          "onions",
          "waxy potatoes",
          "sea salt for boiling water",
          "uncooked rice",
          "veal stock",
          "unsalted butter",
          "olive oil for frying",
          "flour",
          "red wine",
          "white miso paste",
          "bouquet garni (thyme and bay leaf).",
          "tomato sauce",
          "salt and pepper"
        ]
      }
    ],
    "instructions": [
      "1. Cut the beef into large cubes. Peel the carrots and onions, then slice them into rounds. Separate the carrot rounds into two equal portions. Peel and quarter the potatoes.",
      "2. Place the potatoes and half of the carrots in a saucepan with boiling salted water. In a separate saucepan, boil the rice in water for 15 minutes. In a third saucepan, heat 4 cups of water, add the veal stock, and bring to a boil.",
      "3. Warm the butter and olive oil in a large stewpot over medium heat. Add the beef cubes and brown them on all sides.",
      "4. Remove the browned meat onto a plate, sprinkle it with flour, and set aside.",
      "5. Using the same stewpot, brown the remaining carrots and the onions; then remove and set aside.",
      "6. Empty the oil from the stewpot and deglaze it with the red wine. Return the meat to the pot along with the white miso paste, browned carrots and onions, bouquet garni, tomato sauce, and the broth from the third saucepan.",
      "7. Add the potatoes and carrots from the first saucepan to the stewpot. Season with salt and pepper. Cover and let simmer over low heat for 4 to 5 hours. Serve with the cooked rice."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]