Combine oil, onion and paprika in a large non-stick frying pan over medium low heat. Cook stirring often for 5 minutes until soft. Add Kumato® tomatoes, sugar and vinegar. Bring to a boil and boil gently for 10 minutes until thick. Remove to a bowl and cool for 10 minutes.
Wipe the frying pan clean and heat over medium-high. Cook chorizo in batches for 2-3 minutes each side until golden. Remove to a plate.
Split the warm baguettes, leaving attached along one edge. Spread aioli over both sides of each baguette. Fill with baby spinach, chorizo and Kumato® chutney.