I'm going to make paella for six this weekend and I've run out of Callasparra rice and will not be able to obtain any before the weekend. Should I use Arborio rice for its ability to hold its shape and nicely absorb liquid? I won't be stirring it so it won't go "creamy" but I'm also not sure how well it does cooking it other ways. Many recipes on the internet just call for plain old converted white rice but that isn't my inclination as I find it rather tasteless but I do want to go for as authentic as possible. I also read about a type of Spanish rice called "Bomba" and I was wondering if anyone has used it and has an opinion. Thanks for any suggestions, opinions or hints.