Paella rice substitue

I've often used long grain with no problem.

I have used 'pudding' rice when pushed as it's a round rice, but arborio or risotto rice is ok. Your D is quite right, it needs a round grain to absorb all those lovely saffron, fishy flavours. I don't stir very much, but I use plenty of stock to start off with.

I have used risotto rice - it was fine.

Thank you. I was panicking, nearest shop where paella rice would be available is 25 miles away and I didn't fancy dashing there in this weather.

Any risotto rice is fine.
In an Italian risotto you stir slowly, letting the rice absorb the stock. In a paella you do that initially but then leave to form a bit of a crust on the bottom.
What a lovely bright meal for January!

I think risotto rice would be fine. If you can find Vialone Nano rice that doesn't need stirring - on second thoughts that would raise the same problems as finding paella rice wouldn't it.

Last night I fancied a baked pea and ham risotto. Thinking that I would do it properly with Arborio rice, I found the packet and got making. The result was lovely, creamy and tasty. It was only as I was throwing away the packet , that I noticed the expiry date, Nov 2015. We have survived.

That's definitely one where the only effect might be a slight deterioration in flavour - which obviously hadn't happened! I regret to say that the risotto rice I used to buy in Italy had a 12 month expiry date after harvesting and, as far as I could translate it, said that if you couldn't store it properly you shouldn't be buying it! I do know that I am a sad case