Cut the boiled octopus into bite-sized pieces. Halve the lemon, cutting one half into wedges and squeezing the juice from the other half.

Mix the lemon juice and octopus in a bowl. In a separate bag, combine the all-purpose flour and potato starch, then add the octopus and shake to coat evenly.

Heat olive oil in a frying pan over low heat. Add the coated octopus and pan-fry for 2 minutes, turning occasionally until golden brown.