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In a medium stockpot, bring the broth to a boil and add the bulgur. Simmer, stirring occasionally, until the bulgur has soaked up all the broth and is fluffy and tender, about 15 minutes.
While the bulgur cooks, melt the butter and olive oil in a large skillet over medium low heat. Add the onion and celery, sprinkle with salt, and cook until softened but not browned, about 10 minutes.
Stir the paprika into the onion and celery, then add the frozen peas and cook for about 3 minutes or until the peas are warm.
Add the vegetables to the cooked bulgur and stir in the almonds. Add more salt to taste, if desired.