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": "d2c0456d94af4a368106794fd58eca7f",
    "updated": "2025-05-18T20:27:50.371Z",
    "title": "Haemul Pajeon",
    "subtitle": "Crispy Seafood Pancake",
    "description": "Koreans traditionally enjoy these deliciously crispy savory pancakes on rainy days because the sizzling sounds from the frying pan resemble the pitter-patter of raindrops. The baking powder is the secret ingredient in this recipe—it gives the pancake extra crunch, making the crispy edges irresistible. Traditionally, it is served with makgeolli, a fermented alcoholic rice drink, but it also pairs well with soju or beer.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "plain flour",
          "salt",
          "baking powder",
          "ice-cold sparkling water",
          "mixed seafood (such as prawns, mussels and squid rings), roughly chopped",
          "bird's eye chillies, finely chopped (optional).",
          "spring onions, trimmed and cut into 5 cm lengths",
          "vegetable oil, plus extra if needed",
          "cho ganjang, to serve"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, mix the flour, salt, and baking powder together with the water to form a smooth batter. Add the seafood, chillies, and spring onions, then stir well to ensure everything is evenly coated in the batter mixture.",
      "Heat 3 tablespoons of vegetable oil in a large, nonstick frying pan over high heat. Spoon a generous ladleful of the pancake mixture into the center of the pan, then, using the base of the ladle, carefully smooth the mixture into a circle about 1cm (1 inch) thick.",
      "Cook the pancake for 2-3 minutes, until browned and crispy on one side. Flip it over and cook for a further 2-3 minutes. The pancake will absorb some oil, so you may need to add a little extra to prevent sticking, which also helps make the edges extra crispy. Drain on kitchen paper and cover to keep warm.",
      "Heat the remaining 3 tablespoons of oil in the pan and repeat for the second pancake. Serve with cho ganjang for dipping."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]