Is Calrose rice a decent choice for paella? 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?
Some will say no, some will say yes. I'm in the yes camp.

If you want to make paella, and that's the only rice you have on hand, don't let anyone stop you.

Use this as a learning experience.

Be warned that the rice might be stickier than other type or rice, especially paella rice, so be careful about the amount of liquid used.

Rinse the rice thoroughly to remove as much surface starch as possible.