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": "870c8630d0794e3b94ddad6c87c9131e",
    "updated": "2025-04-25T17:20:36.457Z",
    "title": "Paella",
    "subtitle": "A Delightful Seafood Medley",
    "description": "This paella showcases a vibrant blend of seafood, offering a taste of Spain's culinary diversity.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(1 liter) hot fish stock",
          "pinch of saffron threads",
          "olive oil",
          "onion, finely chopped",
          "garlic cloves, crushed",
          "tomatoes, skinned and diced",
          "shrimp, peeled",
          "(225g) squid, sliced into rings",
          "(400g) paella rice",
          "(85g) fresh or frozen peas",
          "langoustines",
          "16 mussels, scrubbed and debearded",
          "chopped parsley, to garnish"
        ]
      }
    ],
    "instructions": [
      "1. Begin by infusing the saffron: pour a small amount of hot fish stock into a container, add the saffron threads, and let it sit.",
      "2. Heat the olive oil in a paella pan or large frying pan. Sauté the chopped onion and crushed garlic until softened.",
      "3. Add the diced tomatoes and cook for two minutes.  Incorporate the shrimp and squid, frying until the shrimp turn pink (approximately 1-2 minutes).",
      "4. Stir in the paella rice, then pour in the saffron-infused stock, peas, and the remaining fish stock (2 pints/1 liter).",
      "5. Bring the mixture to a simmer over low heat, uncovered, and without stirring. Cook for 12-14 minutes, or until the liquid has been absorbed and the rice is tender. Add a splash more stock if needed during cooking.",
      "6. While the paella simmers, prepare the langoustines: cook them in 5fl oz (150ml) of simmering stock for 3-4 minutes, until fully cooked. Remove them with a slotted spoon and set aside on a warm plate.",
      "7. Add the mussels to the same stock, cover the pan, and cook over high heat for 2-3 minutes, or until they open. Discard any mussels that do not open. Remove the opened mussels with a slotted spoon.",
      "8. Set aside 8 mussels for garnish. Remove the remaining mussels from their shells and stir them into the paella.",
      "9. Arrange the reserved mussels and the cooked langoustines on top of the paella. Garnish with chopped parsley."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Before cooking, tap each mussel. Discard any that do not close."
  }
]