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": "37ebbf10df9d4101b5fcfc2acc975380",
    "updated": "2025-04-24T09:44:02.109Z",
    "title": "Pan-Roasted Carrots with Carrot Top Salsa Verde, Avocado, and Seared Squid",
    "subtitle": "Carrot tops are packed with flavor and nutrients. This carrot top salsa verde pairs perfectly with simply roasted carrots and also serves as a delicious condiment for grilled meats and fish.  Grilling the carrots is another great option for this recipe.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "young carrots with very fresh greens (about 1 pound total)",
          "lightly packed roughly chopped flat-leaf parsley leaves",
          "lightly packed mint leaves",
          "scallions, trimmed (including ½ inch off the green tops), finely chopped",
          "capers, rinsed, drained, and roughly chopped",
          "finely grated lemon zest plus the zest of 1 lemon",
          "kosher salt and freshly ground black pepper",
          "hot sauce, such as sriracha",
          "extra-virgin olive oil",
          "cleaned squid, rinsed, tubes sliced crosswise into ½-inch rings, tentacles halved if large",
          "firm-ripe avocado, peeled, pitted, cut into chunks, and coated in lemon juice to prevent browning",
          "pickled peppers, such as pepperoncini, cored and sliced into rings",
          "pickling liquid from the peppers",
          "fresh lemon juice",
          "roasted salted pistachios, roughly chopped"
        ]
      }
    ],
    "instructions": [
      "Remove the green tops from the carrots, leaving a small portion of green visible on the carrots.",
      "Discard the thicker parts of the stems, retaining the feathery tops.",
      "Rinse the carrot tops and spin them dry, similar to preparing salad greens.",
      "Roughly chop the greens and measure approximately 1 cup lightly packed.",
      "If necessary, peel the carrots. If they are tender, simply scrub and rinse them thoroughly.",
      "Combine the carrot tops, parsley, mint, scallions, capers, and 1 teaspoon of lemon zest in a bowl.",
      "Season with 1/4 teaspoon salt, a generous amount of black pepper, and a few drops of hot sauce. Toss to combine.",
      "Taste the mixture and adjust the seasoning with salt, pepper, or hot sauce as needed.",
      "Incorporate ½ cup of olive oil.",
      "Taste again and adjust the seasoning to ensure the salsa verde is vibrant and zesty.",
      "Heat a large cast-iron skillet, or another heavy skillet, over medium heat.",
      "Place the carrots in the skillet (halving them if needed to fit) and cook until they begin to sizzle, approximately 5 minutes.",
      "Add a small amount of olive oil and turn the carrots to coat.",
      "Continue cooking, turning occasionally, until the carrots are lightly browned and tender, about 30 minutes. They should be slightly yielding to pressure.",
      "Allow the carrots to cool slightly and then transfer them to a large bowl.",
      "Toss the squid with a drizzle of olive oil, ½ teaspoon salt, and a generous amount of black pepper.",
      "Heat the same skillet used for the carrots over high heat.",
      "Add the squid and sear quickly, shaking and tossing the pan, for about 3 minutes.",
      "Add the seared squid to the bowl with the carrots.",
      "Add ½ cup of the carrot top salsa verde to the carrots and squid. Toss to coat and let it marinate briefly.",
      "Gently fold in the avocado chunks, another ½ cup of salsa verde, the pepperoncini rings and their pickling liquid, and the lemon juice.",
      "Taste and adjust the seasoning with salt, pepper, hot sauce, or lemon juice if necessary.",
      "Drizzle with olive oil and gently fold again.",
      "Plate the dish, sprinkle with pistachios, add a final drizzle of olive oil and a sprinkle of lemon zest, and serve immediately while the squid is still slightly warm."
    ],
    "notes_ingredients": "If your carrots lack greens or the greens appear wilted, omit them and double the quantity of parsley and mint in the salsa verde.",
    "notes_instructions": null
  }
]