Seafood-Orzo Pilaf with Fennel and Dill
A fragrant orzo pilaf studded with tender calamari rings and shrimp, accented by sweet fennel and fresh dill, evoking the aromas of the Greek islands. This greek-inspired seafood ready in about 35 minutes pairs orzo pasta, olive oil, small, thinly sliced fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup orzo pasta
- 3 tbsp olive oil
- 1 small, thinly sliced fennel bulb
- 2, minced garlic cloves
- 1/4 cup dry white wine
- 2 cups, warm chicken broth
- 8 oz, cleaned calamari rings
- 8 oz, peeled and deveined large shrimp
- 2 tbsp, chopped fresh dill
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 small thinly sliced fennel bulb and 2 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 2: Add 1 cup orzo pasta to the skillet, stirring to coat in oil, and cook for 2 minutes until lightly toasted.
- Step 3: Pour in 1/4 cup dry white wine and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
- Step 4: Gradually add 2 cups warm chicken broth one ladle at a time, stirring frequently and letting the liquid absorb before adding more, until the orzo is tender and creamy, about 12 minutes.
- Step 5: When the orzo is nearly cooked, stir in 8 oz cleaned calamari rings and 8 oz peeled shrimp, cooking for 3-4 minutes until seafood turns opaque and tender.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh dill, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Cover and let rest for 5 minutes before serving.
Frequently asked questions
How long does Seafood-Orzo Pilaf with Fennel and Dill take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Seafood-Orzo Pilaf with Fennel and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.
Can I substitute ingredients in Seafood-Orzo Pilaf with Fennel and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seafood-Orzo Pilaf with Fennel and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Seafood-Orzo Pilaf with Fennel and Dill?
Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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