I'm making paella.
Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard already.
I know I want to avoid long-grain, very-non-sticky varieties like basmati, but aside from that I'm not sure what the important considerations are when choosing my rice. Is the Calrose I already have a good choice, or should I bite the bullet and buy something fancy?