Garden Paella

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 2 small zucchini, trimmed, quartered lengthwise, and cut into 1/2-inch-thick slices (about 2 cups)
• 1 small eggplant, cut into 1/2-inch pieces (about 2 cups)
• 5 teaspoons kosher salt, divided
• 3 cups plus 2 tablespoons water, divided
• Pinch of saffron threads (about 1/8 teaspoon)
• 1 small yellow onion, chopped (about 1 1/4 cups)
• 1 medium tomato, finely chopped (about 1 cup)
• 1/4 cup finely chopped jarred roasted piquillo peppers (about 2 ounces)
• 1 1/2 teaspoons hot pimentón, or more to taste
• 2 1/4 cups uncooked Bomba rice (about 15 ounces)
• 1/2 cup dry white wine
• 1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish
• Lemon wedges, for serving

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