I've got loads of arborio and loads of just ordinary white long grain, plus also some wholemeal rice.
Which one would be best, does anyone know? I thought arborio but then I thought that it might be too starchy - but then I wondered if paella rice is quite starchy anyway - dunno - can't make up my mind, any advice please?
Hmmm, Paella rice is a short grain variety that cooks slowly, it is also able to absorb a great deal of liquid and therefore flavor. I have made paella with basmati rice on a few occasions, but it is very hard to get right since it cooks in about half the time as a normal paella, requires less water/stock and the basmati rice does not take on so much flavor. I'd go with the arborio. Short grain, and as you shouldn't stir paella anyway, it should do as a substitute.