[Sca-cooks] OOP-Rice question

[Sue Clemenger]

Howdy.
I ran across a recipe for paella last week, and it specifies using a
"short grain Spanish rice."  Now, short-grained rice I understand, but I
don't think I've ever seen something labeled as "Spanish rice" (outside
the completely nasty stuff the Lunchroom Ladies used to make when I was
in school).
Are they just being snooty about labels? or is there a reason for this
special rice? Anyone have an idea about a more find-able substitute?
--maire