Preface: I'm still new to posting here and I know my paella quandry has moved way down the line so I'm not sure if I should post there or create a new thread. I hope I don't ruffle anyone's feathers as I am choosing to create a new posting.
First, I want to thank everyone for all of their advice and sugggestions. I did indeed use Arborio rice for the paella and I have to say I was very satisfied with the results. I only stired the rice to get everything mixed in and then proceeded as I always do. The paella received rave reviews and I guess in the end that is all that really matters. If I am ever in the same situation again, I will definitely use Arbrorio rice [although Bomba rice has been added to my US shopping list]. I did end up adding a bit of extra stock but I always tend to put in less and monitor the rice and add more stock only until the rice still has a bit of a bite.
The only downside is that we were running late and we both thought the other one had picked up the camera so when we went to take a picture there wasn't one. Sorry, I really wanted to post a picture.
Thanks again for everyone's wisdom.